Loaded Pork & Black Bean Chilli

Name: Loaded Pork & Black Bean Chilli With Brown Rice & Cheddar Cheese
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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; 20 g butter; 1 bag baby spinach leaves; 1 packet Light Sour Cream; 3 cup water (for the rice); 1 sachet Mexican Fiesta spice blend; ¼ tsp salt (for the sauce); 1 packet Cheddar cheese

With Brown Rice & Cheddar Cheese

Get up to $200 off!

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.

Tags:

Spicy

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

capsicum

1 bag

coriander

lemon

2 clove

garlic

carrot

½ tin

black beans

1 packet

pork mince

1 box

passata

1 bag

baby spinach leaves

1 packet

Light Sour Cream

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

20 g

butter

3 cup

water (for the rice)

¼ tsp

salt (for the sauce)

Nutritional Values

per serving

Energy (kJ)3806 kJ

Fat43.3 g

of which saturates22.9 g

Carbohydrate75.1 g

of which sugars19.8 g

Protein46.5 g

Sodium1526 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

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.