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Gluten Free Small Shells with Chilli con Carne

chilli with carne

Ingredients:

250g Nnova Rice Gluten Free Small Shells

- 250 g of minced turkey or minced Quorn

- 500g passata

- 1 can mixed Mexican beans

- 2 red chillies,  thinly sliced

- 1 chopped onion

- 3 garlic cloves, crushed

- 1 tbsp. chicken powder

- 2 tbsp. smoked paprika

- 1 tbsp. tomato puree

- Chilli flakes (optional)

- Salt and pepper

- Parmesan cheese (optional)

- Olive oil

Instructions: 

- Heat the oil in a large heavy-based saucepan with a lid and fry the onion, garlic and chilli until softened.

- Stir in the tinned tomatoes, tomato puree, chicken powder and smoked paprika.

- Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 25 minutes, stirring occasionally.

- Add the can of Mexican beans and cook for further 10 minutes and then add the cooked small shell, mix well and serve.

Sprinkle some Parmesan cheese.