Description

Our hybrid chilli combines the rich flavour of traditional beef mince with Eat Curious Dehydrated Mine for a low-carbon twist on a beloved classic. Blending conventional meat protein with our plant-based mince keeps the dish high in protein whilst also increasing fibre and reducing fat. This recipe is an ideal solution to satisfy carbon-conscious consumers who want to lower their meat consumption.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Pieces: Soak 100g of Eat Curious Dehydrated pieces in 300ml of water (or stock for extra flavour). Drain excess water.

2. Prepare the vegetables: Peel and dice the onions. Chop the garlic. Core the mixed peppers and dice. Drain the mixed beans.

3. Cook the chilli: Heat the oil in a pan. Cook the onion and peppers. Add in the tomato paste and garlic. Add in chilli powder and cumin and cook until vegetables are soft. Add in beef mince and rehydrated Eat Curious mince and fry gently. Add the tomatoes and enough stock to form a sauce. Bring to a simmer, then add in the mixed beans. Check seasoning and add as necessary.

4. Prepare accompaniments: Prepare the rice according to package instructions.

5. Serve: Serve chilli with cooked rice.