A rich, slow-cooked five-bean chilli with roasted onions, peppers, courgette, aubergine and chopped tomatoes, served with rice pilaf and cheddar curd. Hearty and vegan-friendly.
How to heat
- Heat the chilli and rice pouches in boiling water for 12 minutes, then rest for 1 minute.
- Plate the rice and pour the chilli over.
⚠️ Caution: contents will be hot.
