Our Plans
Chilli Sin Carne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chilli Sin Carne

Chilli Sin Carne

with Quorn Mince & Avocado Crema

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:
Milk
Egg
Gluten

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 Time30 minutes
DifficultyEasy

Ingredients

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

(Contains Milk;)

1 sachet

Mexican Fiesta spice blend

1 sachet

tomato paste

1 tin

diced tomatoes

½ packet

Quorn mince

(Contains Egg, Gluten;)

1 cube

vegetable stock

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

white wine vinegar

30 g

butter

¾ cup

water (for the sauce)

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4200 kcal
Fat47.6 g
of which saturates24.2 g
Carbohydrate99.4 g
of which sugars25.6 g
Dietary Fibre0 g
Protein34.7 g
Cholesterol0 mg
Sodium1520 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

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
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
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
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
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
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.