Summit to Eat Vegetable Chipotle Chilli with Rice

Spice up your meals with our fabulous Vegetable Chipotle Chilli with Rice. Suitable for vegans, this house-favourite smokey chipotle chilli sauce provides mouth-watering spice and is enhanced with the addition of rich, dark chocolate to provide a deeper flavour. Combined with peppers, cauliflower, onions and kidney beans, the sauce is transformed into a warming and hearty vegetable chilli.

This is the perfect meal for any camping trip – easy to transport, due to being cooked first, then freeze-dried. This helps to keep weight down. In fact, each pouch weighs just 136g before cooking. Preparation couldn’t be simpler. Simply adding water to rehydrate the ingredients can give you a delicious vegetable chilli in less than 10 minutes.

Packed with nutritious ingredients and bursting with flavour, this is a fantastic dish to enjoy as either a hearty lunch or an evening meal back at camp – helping you to recharge your batteries ready for wherever your expedition takes you next.

INGREDIENTS

Rice (24%), Red Kidney Beans (13%), Cauliflower Florets, Peppers, Chopped Tomatoes, Diced Onions, Tomato Paste, Rapeseed Oil, Chocolate Chips
(Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithins (E322), Vanilla Flavour), Chipotle Chilli Paste (1.2%) (Water, Ground Chipotle Chillies, Sugar, Vinegar, Salt);
Cornflour, Salt.

STORAGE INSTRUCTIONS

Store in a cool, dry place.

PREPARATION INSTRUCTIONS

Remove oxygen absorber, add 245ml hot water (approximately fill line E), and stir the contents thoroughly. Seal the pouch, wait for 8 minutes then serve or eat straight from the pouch.