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Chilli Con Carne With Brown Rice, Fresh Coriander & Tortilla Crisps

A classic slow cooked chilli con carne served with fluffy short grain brown rice and tortilla crisps.
Aberdeen Angus beef, red onion, short grain brown rice, garlic, fresh red chilli, fresh coriander, kidney bean, chopped tomato, tomato puree, ground cinnamon, ground cumin, cayenne pepper, dark chocolate (dairy), Worcestershire sauce (fish), vegetable oil, salt, pepper 
side pot: tortilla crisps (gluten)
Allergens: dairy, fish, gluten
Heat me up. If you aren't eating straight away, we recommend storing in a fridge below 5°c and enjoying within 4 days of delivery. Suitable for home freezing. Find out how you can recycle our packaging.
MICROWAVE: Microwave ovens vary, refer to handbook. Remove sleeve and pierce film or if you prefer, transfer food to an ovenproof dish. Place tray on a microwaveable plate and heat. Stir half way through, re-cover and continue heating. Make sure piping hot before eating and allow to stand for 1 minute. Cooking time varies: Individual Pot: 4 mins Sharing Box (serves 4): chilli tray 8 mins, rice tray 5 mins Sharing Box (serves 8): chilli tray 20 mins, rice tray 15 mins.
OVEN: Preheat oven. Oven 190° C, Fan: 170° C, Gas: Gas Mark 5. Remove sleeve and pierce film or if you prefer, transfer food to an ovenproof dish. Place on baking tray in centre of oven. Stir halfway through. Re-cover and continue heating. Heat until piping hot. Time: Individual Pot: 20 mins Sharing Box (serves 4): chilli tray 25 mins, rice tray 15 mins (tip: if placing in an ovenproof dish add a splash of water to the rice and cover with foil to stop drying out) Sharing Box (serves 8): chilli tray 40 mins, rice tray 25 mins (tip: if placing in an ovenproof dish add a splash of water to the pasta and cover with foil to stop drying out)