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Gluten Free Small Shells with Chilli con Carne



  • 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


  • 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.

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