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Smokey Bean Chilli

Smokey Bean Chilli

with Corn Salsa & Garlic Rice

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Who doesn't love a piping hot bowl of American-style chilli? Sure to leave you feeling satisfied, this one's packed with the goodness of veggies and beans, plus garlic rice and a zesty lime yoghurt to top it off. Dig in!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 unit

corn

1 unit

carrot

1 unit

red onion

3 clove

garlic

½ unit

long red chilli

1 tin

black beans

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 tin

diced tomatoes with garlic & olive oil

1 cube

vegetable stock

1 bag

coriander

1 unit

tomato

½ unit

lime

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ tsp

salt

⅓ cup

water (for the sauce)

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat21.7 g
of which saturates12.9 g
Carbohydrate115 g
of which sugars26.6 g
Dietary Fibre0 g
Protein22.6 g
Cholesterol0 mg
Sodium1620 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

3

Grate the carrot (unpeeled). Finely chop the red onion. Finely chop the long red chilli (see ingredients list), if using. Drain and rinse the black beans.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a little for the salsa if you like) and cook, stirring, until softened, 4-5 minutes. Add the All-American spice blend, the remaining garlic and 1/2 the chilli (if using) and cook until fragrant, 1-2 minutes. Add the carrot, diced tomatoes with garlic & olive oil, black beans, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and water (for the sauce). Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 5-7 minutes. Stir through the remaining butter and season to taste with salt and pepper.

TIP: Butter helps to balance the acidity from the tomatoes.

5

While the chilli is simmering, roughly chop the coriander and tomato. Zest the lime (see ingredients list) to get a generous pinch, then cut into wedges. Add the coriander, tomato, remaining chilli (if using) and any reserved onion to the bowl with the corn. Add a squeeze of lime juice, season with salt and pepper and toss to combine. In a small bowl, combine the Greek yoghurt and lime zest. Season to taste with salt and pepper.

6

Divide the garlic rice and smokey bean chilli between bowls. Spoon over the corn salsa and top with a dollop of lime yoghurt. Serve with any remaining lime wedges.