Mexican Veggie chilli
Mexican Veggie chilli 'no' carne
A vegetarian take on a family favourite.
A rich tomato sauce with kidney beans and a medley of veggies finished off with Mexican spices. Served with rice.
Basmati (43.7%), Kidney Beans (14.6%), Sweetcorn (9.7%), Capsicum (9.7%), Carrots (9.7%), Onions (9.7%), Garlic, Sunflower Oil, Coriander, Paprika, Cumin, Salt, Pepper, Coriander, Cayenne Pepper, Cinnamon
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Please remove the sticker before heating.
OVEN
Preheat oven to 180°C/160°C fan-forced. Pierce plastic film in several places.
Place container in oven and bake until piping hot, 28-30 mins.
Let stand for 1 min and serve. Enjoy!
MICROWAVE
Pierce film in several places.
Place container in microwave and heat until piping hot, 5-6 mins.
Carefully remove from microwave and let stand for 1 min before peeling back the film. Enjoy!
(*) If eating from frozen, for best results defrost thoroughly first and follow same instructions.
