Kids Mexican Veggie Chilli

Kids Mexican Veggie Chilli

20 mins
  • Serves 1
  • Kids
  • Cook: 20 mins

Tangy tomato, mild spices and kidney beans make this a scrumptious mini Mexican feast! Combined with healthy basmati rice and plenty of tasty veg, you can be confident that your little one is enjoying a bowl of wholesome deliciousness!

  • Gluten Free
  • Vegetarian
  • Wholegrain


  • 1 pouch Tilda Kids Vegetable & Wholegrain Rice
  • 1 spring onion, snipped
  • Pinch of mild chilli powder
  • ¼ tsp each of cumin powder and cinnamon powder
  • ¼ red pepper, diced
  • 4 mushrooms, diced
  • ½ tbsp olive oil
  • 2 tbsp of kidney beans, drained and rinsed
  • 1 tomato, chopped

For a delicious adult version of this recipe:

  • Swap the Tilda Kids Vegetable & Wholegrain rice for Tilda Steamed Brown Basmati and Quinoa
  • Double the rest of the ingredients


  1. Heat the oil in a pan and add the spring onion, chilli, cumin and cinnamon powders.
  2. Allow to cook for 3-4 minutes until softened.
  3. Add the pepper and mushroom and cook for a further 3-4 minutes.
  4. Add the rice, stir through and cook for 3 minutes.
  5. Add the beans and fresh tomato, cook for a minute and then turn down the heat and allow to simmer for 10 minutes.

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