Everyone loves a DIY dinner, and this loaded American chilli is the ultimate customisable bowl. Start with rice and a hearty chilli, then pile on the cheese, Greek yoghurt, tomato and avocado. It’s a great way to get everyone involved, plus it tastes delicious!
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.
2 packet
basmati rice
1 unit
brown onion
1 clove
garlic
2 unit
tomato
1 unit
avocado
1 unit
carrot
1 tin
red kidney beans
1 packet
beef mince
2 sachet
All-American spice blend
1 tin
diced tomatoes
1 cube
beef stock
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
3 cup
water (for the rice)
¼ cup
water (for the sauce)
30 g
butter
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Cut the avocado into 1cm cubes. Grate the carrot (unpeeled). Drain and rinse the red kidney beans.
TIP: Cut the avocado in its skin, then scoop out the flesh using a spoon.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.
Add the grated carrot and red kidney beans to the frying pan and cook until softened, 2-3 minutes.
Add the diced tomatoes, butter and water (for the sauce) to the pan and crumble in 1 beef stock cube. Reduce the heat to medium-high and cook until reduced and thickened, 3-4 minutes.
Divide the rice and American beef and bean chilli between bowls. Top with the shredded Cheddar cheese, tomato, avocado and a dollop of Greek yoghurt.