Loaded Pork & Black Bean Chilli
with Brown Rice & Cheddar Cheese
Pop go the black beans in this fully loaded chilli! Fry them in a dry pan to make them crispy on the outside with a fluffy centre, the perfect topper for a soul-satisfying chilli made with pork mince, warming spices and veggies.
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.
Ingredients
1 packet
brown rice
1 unit
red capsicum
1 unit
zucchini
1 bag
coriander
½ unit
lemon
2 clove
garlic
1 unit
carrot
½ tin
black beans
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
½ box
passata
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
tbs
olive oil
½ tsp
salt (for the rice)
20 g
butter
¼ tsp
salt (for the sauce)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Add the brown rice and the salt (for the rice) and simmer, uncovered, until the rice is tender, 30 minutes. Drain and return to the saucepan.
While the rice is cooking, cut the red capsicum into 1cm chunks. Roughly chop the zucchini. Roughly chop the coriander. Cut the lemon (see ingredients list) into wedges. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain and rinse the black beans (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the black beans (see ingredients list) and cook, tossing, until they pop, 3-4 minutes. Transfer to a plate. TIP: The popped beans will be your garnish.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a high heat with a drizzle of olive oil. Add the capsicum, zucchini and carrot and cook, stirring, until softened, 5 minutes. Add the pork mince to the pan and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Reduce the heat to medium and add the passata and a good splash of water to the pork mixture. Simmer until thickened, 2 minutes. Stir through the butter and the salt (for the sauce) and season to taste with pepper and sugar if you feel it needs it.
Divide the brown rice and pork chilli between bowls. Top with the popped black beans, shredded Cheddar cheese, Greek yoghurt and coriander. Squeeze over the juice from the lemon wedges.
