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Sweet Potato, Bean & Pepper Chilli with Brown Rice, Coriander & Tortilla Chips

ABOUT THIS POT
A veggie alternative to a traditional chilli. Served with short grain brown rice, fresh coriander and tortilla chips.
   
THE FINEST INGREDIENTS
sweet potato, red pepper, yellow pepper, kidney beans, tinned tomatoes, garlic, onion, red chilli, green chilli, fresh coriander, short grain brown rice, cayenne pepper, ground cumin, ground cinnamon, olive oil, salt, pepper
 
side pot: tortilla chips 
 
HOW IT ARRIVES
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.
 
  HOW TO HEAT
MICROWAVE: microwave ovens vary: refer to handbook. Remove sleeve and pierce film. Place on a microwaveable plate and heat. Stir half way through. Re-cover and continue heating. Heat until piping hot. Stand for 1 minute.  Cooking time varies: Individual Pot: 4 min Sharing Box (serves 4): chilli tray 8 mins, rice tray 5 mins. Sharing Box (serves 8): dhal tray 20 mins, rice tray 15 mins
 
OVEN: Preheat oven. Remove sleeve and pierce film. Place on baking tray in centre of oven. Stir halfway through. Re-cover and continue heating. Heat until piping hot. Or transfer contents to an ovenproof dish and cook. (Oven: 190° C, Fan: 170° C, Gas: Gas Mark 5).  Cooking time varies: 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 rice and cover with foil to stop drying out)