HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Bean & Veggie Chilli
Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Cheddar Cheese & Homemade Tortilla Chips

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Bringing this popular Mexican dish to your table is totally doable. Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! Promise.


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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 unit


1 unit


2 clove


1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 box

diced tomatoes with garlic & olive oil

1 tin

black beans

4 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


1 bag


1 cube

vegetable stock

Not included in your delivery


olive oil

2 tbs

hot water

1 tsp

brown sugar

(May be present Gluten, Milk, Soy, Tree Nuts, Peanuts, Sesame)

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat21.1 g
of which saturates9.4 g
Carbohydrate66.7 g
of which sugars29.2 g
Dietary Fibre0 g
Protein22.3 g
Cholesterol0 mg
Sodium2770 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the black beans.

TIP: Finely chopping the veggies helps them to cook in the allocated time.


SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and capsicum and cook until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.


Add the diced tomatoes with garlic & olive oil, black beans and hot water to the frying pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and add the brown sugar. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir through the butter and season to taste with salt and pepper.

TIP: Butter helps to balance the acidity from the tomatoes.


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


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


Divide the Mexican bean and veggie chilli between bowls. Top with Greek yoghurt and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.

TIP: For the low-calorie option, serve with 1/2 the Cheddar cheese and tortilla chips.