Slow cooked Five Bean Chilli served with Cheddar Curd and Rice Pilaf

Tremblays Xperience Verified independent store

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A rich, slow-cooked five-bean chilli with sauté Spanish onions, Bell peppers, Celery, courgette, aubergine and chopped tomatoes, Paprika, chilli powder, Cinnamon stick, bay leaves, salt & crack black pepper served with rice pilaf and cheddar curd. Hearty and can be vegan-friendly without the cheese. How to heat Microwave in the pouch for 4 minutes or boil in the pouch in hot water for 12 minutes. Heat the chilli and rice pouches in boiling water for 12 minutes, then rest for 1 minute. or Microwave in the pouch for 4 minutes, Plate the rice and pour the chilli over. ⚠️ Caution: contents will be hot. Show more