Smoky Three-Bean Chilli
with Lemony Lentil & Quinoa and Roasted Beetroot & Squash
Slow-cooked three-bean chilli in a smoky red pepper and tomato sauce. Served with lemony lentils and quinoa, and a side of balsamic roasted beetroot & butternut squash.
- Lemony Lentils & Quinoa
- Three-Bean Chilli
- Balsamic Beetroot & Butternut Squash
Ready in 5 minutes:
1. Bring a saucepan of water to the boil
2. Place each bag in the saucepan and simmer for 5 minutes (or 8 if it’s a meal for 4!)
3. Carefully remove each bag with a pair of tongs and cut open
4. Tip the contents on to your favourite plate and serve
Dividing meals: If you're only cooking a meal for one and want to save the rest, simply cut open the bags and divide between 2 containers. Microwave one on full power for 3 minutes and leave to stand for another minute before serving. Pop the other container in the fridge for later!
Freezing: All dishes can be frozen within 7 days of delivery (the sooner the better). When ready to eat, defrost fully before reheating and eat the same day.
Lemony Lentils & Quinoa (green lentils, white quinoa, extra virgin rapeseed oil, rapeseed oil, lemon juice, water, white wine vinegar, salt, black pepper)
Three-Bean Chilli (black turtle beans, red kidney beans, haricot beans, rapeseed oil, onion, garlic puree (garlic, rapeseed oil), salt black pepper, smoked paprika, coriander seed, cumin seed, white wine vinegar, chilli powder, tomato puree, tomatoes, water, natural hickory smoke powder)
Balsamic Beetroot & Butternut Squash (beetroot, butternut squash, rapeseed oil, balsamic glaze (concentrated grape juice, balsamic vinegar (red wine vinegar, grape must, colour, white wine vinegar, thickener (guar gum, xantham gum), salt, black pepper)
Allergens highlighted in bold.
Weight per serving: 460g