Loaded Pork & Black Bean Chilli
With Brown Rice & Cheddar Cheese- Milk
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.
Ingredients
1 packet
brown rice
1
capsicum
1 bag
coriander
½
lemon
2 clove
garlic
1
carrot
½ tin
black beans
1 packet
pork mince
1 box
passata
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
3 cup
water (for the rice)
¼ tsp
salt (for the sauce)
Utensils
Cooking Steps
In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, cut the capsicum into small chunks. Cut the lemon into wedges. Finely chop the garlic. Grate the carrot. Drain and rinse the black beans (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the black beans, tossing, until they make a popping sound, 3-5 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. Cook the capsicum and pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic, carrot 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. Stir through the baby spinach until wilted, 1-2 minutes. Season with pepper.
Roughly chop the coriander. Divide the brown rice and pork chilli between bowls. Top with the popped black beans, shredded Cheddar cheese, light sour cream and coriander. Serve with the lemon wedges.
