Smokey Bean Chilli
with Corn Salsa & Garlic Rice
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!
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.
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)
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!
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.
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.
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.
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.
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.