Caribbean Bean Chilli

Name: Caribbean Bean Chilli with Coconut Rice & Cherry Tomato Salsa
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin coconut milk; ¼ tsp salt; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 capsicum; 1 tin red kidney beans; 1 bag mint; 1 pinch chilli flakes; 1 packet tomato paste; 1 packet mango chutney; 1 sachet vegetable stock powder; 1 punnet cherry tomatoes; 1 tsp white wine vinegar; ¾ cup water (for the rice); 1 cup water (for the sauce); 1 packet Greek-style yoghurt; 1 sachet mild Caribbean jerk seasoning

with Coconut Rice & Cherry Tomato Salsa

Up to 180$ + Free Treats / Extras for Life

The star of this recipe? Red kidney beans. They're fibre and protein-packed, providing the perfect hearty base for a vegetarian chilli. Complete with fragrant coconut rice and a mint-flecked tomato salsa, this is one delish dish.

Tags:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

carrot

2 clove

garlic

capsicum

1 tin

red kidney beans

1 bag

mint

1 pinch

chilli flakes

1 packet

tomato paste

1 packet

mango chutney

(Contains: Tree Nuts; May be present: Eggs.)

1 sachet

vegetable stock powder

1 punnet

cherry tomatoes

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

white wine vinegar

¾ cup

water (for the rice)

1 cup

water (for the sauce)

Nutritional Values

per serving

Energy (kJ)3077 kJ

Fat20.5 g

of which saturates14.8 g

Carbohydrate106.4 g

of which sugars25.8 g

Protein20.6 g

Sodium1933 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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, grate the carrot. Finely chop the garlic. Roughly chop the capsicum. Drain and rinse the red kidney beans.

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot, capsicum, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 2-3 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, kidney beans, the water (for the sauce) and vegetable stock powder. Simmer until thickened, 5-7 minutes.

While the chilli is simmering, roughly chop the cherry tomatoes. Pick and roughly chop the mint leaves.

In a medium bowl, combine the cherry tomato, mint, the white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.