Cheesy Caribbean Black Bean Chilli

Name: Cheesy Caribbean Black Bean Chilli with Garlic Rice & Tomato Salsa
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 cup water (for the rice); 1 packet jasmine rice; 1 Capsicum; 1 packet Black Beans; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Tomato Paste; ¼ cup water (for the sauce); 1 packet coconut milk; ½ packet vegetable stock pot; 1 tomato; 1 packet coriander; 1 sprig Spring Onion; drizzle white wine vinegar; 1 packet Light Sour Cream; 2 packet Cheddar cheese

with Garlic Rice & Tomato Salsa

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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

Allergens:

Milk

The quantities provided above are averages only.

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 Time35 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

Capsicum

1 packet

Black Beans

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Tomato Paste

1 packet

coconut milk

½ packet

vegetable stock pot

tomato

1 packet

coriander

1 sprig

Spring Onion

1 packet

Light Sour Cream

(Contains: Milk;)

2 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 cup

water (for the rice)

¼ cup

water (for the sauce)

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4098 kJ

Calories979 kcal

Fat46.7 g

of which saturates33.6 g

Carbohydrate97.7 g

of which sugars12.5 g

Dietary Fibre20.1 g

Protein36.2 g

Sodium1719 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lidded saucepan

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt half the butter with a dash of olive oil over medium-high heat. • Cook half the garlic until fragrant, 1 minute. Add the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Add jasmine rice, then 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!

• While the rice is cooking, roughly chop capsicum. • Drain and rinse black beans.

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

• While the chilli is simmering, roughly chop tomato and coriander. • Thinly slice spring onion.

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

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