Quick chilli with rice

Quick chilli with rice
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

This quick cheat’s chilli recipe will be on the table in 20 minutes. The secret? A carton of soup!

Ingredients

  • 1 tbsp olive oil
  • 1-2 leeks
  • Pinch of chilli flakes
  • 600g carton beef and vegetable soup
  • 400g can red kidney beans
  • Handful chopped fresh flatleaf parsley (optional)
  • Long-grain rice and dollops of soured cream, to serve (optional).

Method

  1. Heat 1 tablespoon olive oil in a saucepan over a medium heat. Add 1-2 leeks, chopped and rinsed, and cook for about 5 minutes or until just soft.
  2. Mix in a large pinch of dried chilli flakes, then add a 600g carton beef and vegetable soup and continue to cook until just simmering.
  3. Drain and rinse a 400g can red kidney beans. Roughly mash a third of the beans with a fork. Add them to the pan with the whole beans and heat for about 5 minutes or until thickened and simmering.
  4. Garnish with a handful chopped fresh flatleaf parsley (optional) and serve with hot long-grain rice and dollops of soured cream.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine