Fibre and protein-packed, black beans provide 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.
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, the water (for the rice) and a generous pinch of salt. Bring 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. 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 black beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot, capsicum, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) until fragrant, 2-3 minutes. Add the tomato paste and cook, until darkened, 1-2 minutes. Add the mango chutney, black 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 a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Add the cherry tomatoes and mint. Toss to coat.
Divide the coconut rice and Caribbean bean chilli between bowls. Serve topped with the Greek-style yoghurt and cherry tomato salsa.