• Wholemeal

  • Mexican Chilli

  • Size
  • 235g

A vegetable chilli made with haricot, kidney and black beans, sweetcorn, herbs and spices.

Ready to eat cold, or reheat in the oven




Organically produced: Stoneground wheat flour (GLUTEN), tomato, sustainably sourced palm oil, black beans 7% onion, carrot, sweetcorn 5%, water*, cabbage, haricot bean 3%, red kidney bean 3%, tomato puree, non-hydrogenated margarine (sunflower oil, palm fat, coconut fat, water*, carrot juice, emulsifier: lecithin*, citric juice, natural flavouring*), green pepper, courgette, herbs & spices, sea salt*, garlic, lime juice, MUSTARD, chilli and love *approved non-organic


Contains gluten and mustard. Made in a bakery that handles nuts.


nutritional information per pie
Average quantity per pie:
Energy 2000 kJ /478 kcal
Fat 24.4g
– of which saturates 10.5g
Carbohydrates 47.8g
– of which sugars 5.4g
Protein 11.0g
Salt 1.6g
nutritional information per 100g
Average quantity per 100g:
Energy 851 kJ/203 kcal
Fat 10.4g
– of which saturates 4.5g
Carbohydrates 20.3g
– of which sugars 2.3g
Protein 4.7g
Salt 0.7g

Reheating instructions

Remove from packaging and place pie on a baking tray in the centre of a pre-heated oven.

From chilled
180°C / Fan 160°C / Gas Mark 4 20-25 mins.

From frozen
200°C / Fan 180°C / Gas Mark 6 40-45 mins.


Chilled: Store below 5°C. Frozen: Store below -18°C. Do not refreeze once defrosted.

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