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Mexican Recipes
Chilli Sin Carne

Chilli Sin Carne

with Quorn Mince & Avocado Crema

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3.4 / 4 Ratingout of 300 ratings
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We're excited to be offering our first meal with Quorn, a meat-free mince that's big on protein and fibre, and low on fat. In addition to its impressive nutritional cred, it has a great texture and soaks up other flavours, like the spiced tomato mix in this mouth-watering chilli.

Allergens:MilkEggGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 unit

brown onion

2 clove

garlic

1 unit

carrot

1 unit

corn

1 unit

kumato

1 bag

coriander

1 unit

avocado

1 packet

sour cream

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

1 tin

diced tomatoes

½ packet

Quorn mince

(ContainsEgg, Gluten)

1 cube

vegetable stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

white wine vinegar

30 g

butter

(ContainsMilk)

¾ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4200 kJ
Fat47.6 g
of which saturates24.2 g
Carbohydrate99.4 g
of which sugars25.6 g
Protein34.7 g
Sodium1520 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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COOK THE RICE
COOK THE RICE
1

In a medium saucepan, add the water (for the rice) and bring 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!

GET PREPPED
GET PREPPED
2

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Slice the corn kernels from the cob. Finely chop the Kumato and coriander. In a small bowl, combine the Kumato, coriander and white wine vinegar. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

MAKE THE AVOCADO CREMA
MAKE THE AVOCADO CREMA
3

Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add the sour cream and stir to combine. Season to taste with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

SOFTEN THE VEGGIES
SOFTEN THE VEGGIES
4

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 grated carrot and corn and cook until softened, 2-3 minutes.

MAKE THE CHILLI
MAKE THE CHILLI
5

Add the butter to the veggies in the frying pan and stir until melted. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Stir through the tomato paste. Add the diced tomatoes, Quorn mince (1/2 packet for 2 people / 1 packet for 4 people) and water (for the sauce) and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium-high and cook until reduced and thickened, 5-6 minutes. Season to taste with salt and pepper.

SERVE
SERVE
6

Divide the rice between bowls and top with the chilli sin carne. Sprinkle with the shredded Cheddar cheese, dollop over the avocado crema and top with the Kumato salsa.