Caribbean Beef Chilli
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Caribbean Beef Chilli

Caribbean Beef Chilli

with Coconut Rice & Tomato-Mint Salsa

We’ve packed the signature flavours of the Caribbean into this mouth-watering beef chilli, served with fluffy coconut rice and a refreshing corn-mint salsa.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Tree Nuts

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
DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

1

carrot

2 clove

garlic

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 packet

mango chutney

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

1 sachet

tomato paste

1 pinch

chilli flakes

1

tomato

1 cob

corn

1 bunch

mint

Not included in your delivery

olive oil

¾ cup

water (for the rice)

¼ tsp

salt (for the rice)

¾ cup

water (for the beef)

½ sachet

salt (for the beef)

½ tsp

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3506 kcal
Fat32.8 g
of which saturates15.9 g
Carbohydrate86.6 g
of which sugars20.6 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium1736 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Lid

Instructions

Cook the rice
1

In a medium saucepan, bring the coconut milk, water (for the rice) and salt (for the rice) to the boil. 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!

get prepped
2

While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic.

Cook the beef mince
3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.

finish off the beef chilli
4

Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and a pinch of chilli flakes (if using). Stir to combine and simmer until heated through, 2 minutes.

TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.

Make the tomato-mint salsa
5

While the chilli is simmering, finely chop the tomato. Slice the kernels off the corn cob. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, corn, mint, white wine vinegar and a drizzle of olive oil. Season to taste and stir to combine.

TIP: Add more or less vinegar, salt or pepper to taste.

Serve up
6

Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the tomato-mint salsa.