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A bowl of rice and cricket chilli.

Serves: 2

Time: 30 minutes


Black Beans – 1 x 400g tin

Chilli Kidney Beans – 1 x 400g tin

Pepper – 1

Onion – 1

Carrot – 1

Garlic Cloves – 2

Tomato Paste – 2 tbsp

Chopped Tomatoes – 1 x 400g tin

Paprika – 2 tsp

Ground Coriander – 1 tsp

Cayenne Pepper – 1 tsp

Hot/Medium Chilli Powder – 1 tsp

Cumin – 2 tsp

Salt – 2 tsp

Black Pepper – 1 tsp

Bay Leaves – 2

Vegetable Stock Cube – 1

To Serve


Sour Cream and Chive




  • Finely dice the onion, pepper, carrot, garlic, and crickets.

  • Add the onion, pepper, carrot, and garlic to a pan with tomato paste on a medium heat.

  • After a couple of minutes, add all the spices and combine.

  • Add the chopped tomatoes, the stock cube, and bay leaves. Stir to combine.

  • Add the black beans and the kidney beans. Leave to simmer for at least 20 minutes.

  • Taste to check the spice and seasoning and add more if desired. Add a splash of water if it is drying out.

  • Finally add the crickets and stir them through.

  • Serve with rice and sour cream.

Cook this recipe with our Ready to Cook Dried Crickets.


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