Cheesy Mexican Bean & Veggie Chilli

Name: Cheesy Mexican Bean & Veggie Chilli with Sour Cream & Baked Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 brown onion; 1 carrot; 1 capsicum; 2 clove garlic; 1 tin black beans; 2 tbs hot water; 1 sachet vegetable stock powder; 1 tsp brown sugar; 40 g butter; 4 mini flour tortillas; 1 bag coriander; 1 packet Light Sour Cream; 1 tin diced tomatoes; 2 packet Cheddar cheese; 1 sachet Mexican Fiesta spice blend

with Sour Cream & Baked Tortilla Chips

Get up to $200 off!

Who knew making veggie chilli from scratch could be so easy? Complete with DIY tortilla chips, serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time

DifficultyEasy

Ingredients

Serving amount

brown onion

carrot

capsicum

2 clove

garlic

1 tin

black beans

1 sachet

vegetable stock powder

mini flour tortillas

1 bag

coriander

1 packet

Light Sour Cream

1 tin

diced tomatoes

2 packet

Cheddar cheese

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

2 tbs

hot water

1 tsp

brown sugar

40 g

butter

Nutritional Values

per serving

Energy (kJ)4269 kJ

Fat56.1 g

of which saturates28.9 g

Carbohydrate82.7 g

of which sugars28.9 g

Protein36.3 g

Sodium2131 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 200°/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot and capsicum. Finely chop the garlic. Drain and rinse the black beans.

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.

In a deep frying pan or large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and capsicum, stirring, until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.

Add the diced tomatoes, black beans, vegetable stock powder, brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people) to the pan. Stir to combine. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir in the butter. Season with salt and pepper.

TIP: Butter helps balance the acidity of the tomatoes.

While the chilli is simmering, cut the mini flour tortillas (see ingredients) into wedges. Place on a lined oven tray. Drizzle (or spray) with olive oil, then season. Arrange in a single layer and bake until golden, 6-8 minutes.

TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.

While the tortilla chips are baking, roughly chop the coriander.

Divide the Mexican bean and veggie chilli between bowls. Sprinkle with the shredded Cheddar cheese and coriander. Top with a dollop of light sour cream. Serve with the baked tortilla chips.