Caribbean Coconut Black Bean Chilli
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Caribbean Coconut Black Bean Chilli

Caribbean Coconut Black Bean Chilli

with Garlic Rice & Tomato Salsa

Fibre and protein-packed black beans provide the perfect hearty base for a vegetarian chilli. Complete with fragrant garlic rice and a coriander-flecked tomato salsa, this is one delish dish.

Tags:
Veggie
Climate Superstar
Allergens:
Milk

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 packet

garlic paste

1 packet

basmati rice

1

carrot

1

capsicum

1 packet

black beans

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1

tomato

1 bag

coriander

1 packet

Light Sour Cream

(Contains Milk;)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

20 g

butter

drizzle

white wine vinegar

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3604 kJ
Fat32.8 g
of which saturates24.3 g
Carbohydrate106.7 g
of which sugars21.2 g
Protein28.2 g
Sodium1529 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, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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 carrot. • Roughly chop capsicum. • Drain and rinse black beans.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, capsicum, mild Caribbean jerk seasoning, tomato paste and remaining garlic paste until fragrant, 2-3 minutes. • Stir in the water (for the sauce), coconut milk, black beans and vegetable stock powder. Simmer until thickened, 2-4 minutes.

4
4

• While the chilli is simmering, roughly chop tomato. • Roughly chop coriander.

5
5

• In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add tomato and coriander, tossing to coat.

6
6

• Divide the garlic rice and Caribbean bean chilli between bowls. • Top with tomato-coriander salsa and a dollop of light sour cream to serve. Enjoy!