Heat the chilli
Remove it from the vacuum bag and place it in a microwave-safe bowl.
Cover loosely and heat on high for 3 minutes, or until piping hot all the way through.
Give it a stir halfway to keep things even.
Plate it up
Spoon the rice into a bowl or onto a plate.
Top generously with the chilli.
Add the crunch
Scatter corn chips on top for a bit of crunch, or use them to scoop up the chilli like a pro.
Optional extras (if you’re feeling fancy)
Add a dollop of sour cream, a sprinkle of cheese, or some fresh coriander on top.
Dig in
Get comfy and enjoy. Best served warm, ideally with a cold drink nearby.
Keep it Chill
Store the chilli in the fridge and use within 3 days
