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 tomato-mint salsa.

Tags:
Kid Friendly
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

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

1

carrot

2 clove

garlic

1 tin

sweetcorn

1 packet

beef mince

1 packet

mango chutney

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

1 packet

tomato paste

1 pinch

chilli flakes

1

tomato

1 bag

mint

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

½ tsp

white wine vinegar

¾ cup

water (for the rice)

¾ cup

water (for the beef)

½ tsp

salt

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Nutritional Values

per serving
Energy (kJ)3470 kJ
Fat33.1 g
of which saturates15.9 g
Carbohydrate84.7 g
of which sugars20.1 g
Protein39.1 g
Sodium1875 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

In a medium saucepan, bring the coconut milk, water (for the rice) and a generous pinch of salt 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!

2
2

While the rice is cooking, grate the carrot. Finely chop the garlic. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

3
3

Return the frying pan with a drizzle of olive oil 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.

4
4

Add the mango chutney, tomato paste, water (for the beef), salt and a pinch of chilli flakes (if using) to the beef mince. 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.

5
5

While the chilli is simmering, finely chop the tomato. Pick and roughly chop the mint leaves. Add the tomato, mint, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and stir to combine. TIP: Seasoning is key in salsa, so add more vinegar, salt or pepper to taste!

6
6

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