Mexican Veggie chilli

Mexican Veggie chilli 'no' carne

A vegetarian take on a family favourite.

A rich tomato sauce with kidneybeans and a medley of veggies finished off with Mexican spices. Served with rice.

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Basmatti Rice (43.7%), Kidney Beans (14.6%), Sweetcorn (9.7%), Red Chilli Peppers (9.7%) [Red Capsicum], Carrots (9.7%), Onions (9.7%), Garlic (0.97%), Canola Oil (0.49%), Spring Onions (0.49%) [Onions], Coriander (0.49%), Paprika (0.15%), Cumin Seeds (0.05%) [Ground Cumin], Pink Salt (0.05%), White Pepper (0.05%) [Pepper], Coriander Seeds (0.05%) [Ground Coriander], Cayenne Pepper (0.02%), Ground Cinnamon (0.02%)

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.


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!


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.

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