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.
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.
red kidney beans
mango chutney(ContainsTree NutsMay be present Egg)
vegetable stock powder
mild Caribbean jerk seasoning
white wine vinegar
water (for the rice)
water (for the sauce)
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.
Divide the Caribbean bean chilli and coconut rice between bowls. Serve topped with the Greek-style yoghurt and cherry tomato salsa.