A classic chilli gets a twist using Asda’s frozen protein-rich veggie meatballs plus hidden extra veg in the tomato sauce, topped with diced pepper and served with rice.
of your reference intake. Typical energy values per 100g: 452kj/108kcal
20 mins hands on time + 5 mins hands off time
Serves: 4-6
From your store cupboard
1 tsp Cook by Asda Ground Cumin
1 tsp Cook by Asda Smoked Paprika
1 low-salt beef stock cube or Asda vegetable stock cube
Ingredients
500g Boil in the Bag Asda Basmati Rice (4 pack)
2 medium carrots, quartered (about 200g)
400g tin Asda Chopped Tomatoes
400g pack Plant Based by Asda Meat-Free Meatballs (frozen)
400g tin Asda Red Kidney Beans, drained
1 red or yellow pepper, deseeded and diced
Method
Cook the rice according to pack instructions, adding the carrots to the water too. Remove the carrots once very soft and mash well with a fork.
Meanwhile, add the chopped tomatoes, cumin, paprika and stock cube to a large saucepan. We’ve used a beef stock cube for extra richness but a vegetable stock cube makes an easy veggie swap. Fill the tomato can halfway with water then stir in along with the mashed carrot and bring to the boil. Remove from the heat and blitz with a hand blender until smooth.’
Add the meatballs to the sauce and simmer over a medium heat for 10–12 minutes, covered, until the meatballs are cooked through. Stir in the kidney beans and cook, uncovered, for another 2 mins.
To serve, add the rice to bowls and spoon over the meatballs and scatter with the pepper.
Cook's tip
Boiling the carrot with the rice saves time and is a super speedy way to add more veggies to your meals. Serve with lime wedges and chopped fresh coriander, if you like.
