Mexican Bean & Beef Chilli
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Mexican Bean & Beef Chilli

Mexican Bean & Beef Chilli

with Sour Cream & Baked Tortilla Chips

Who knew making chilli from scratch could be so easy? Complete with DIY tortilla chips - serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings.

Allergens:
Milk
•Gluten
•Soy
•Wheat

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
DifficultyMedium

Ingredients

Serving amount

1

carrot

2 clove

garlic

1 tin

black beans

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

beef mince

1

Light Sour Cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 bag

coriander

1 box

diced tomatoes with garlic & onion

½ tin

sweetcorn

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

2 tbs

hot water

1 tsp

brown sugar

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

40 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4648 kJ
Fat58.1 g
of which saturates27.8 g
Carbohydrate83.2 g
of which sugars25.3 g
Protein55 g
Sodium2879 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan
•Baking Paper

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and garlic. • Drain and rinse 1/2 the black beans. Drain sweetcorn.

2
2

• In a deep frying pan or large saucepan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. Drain excess oil from the pan. • Cook carrot and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes

3
3

• Add diced tomatoes with garlic & onion, beans, vegetable stock powder, the brown sugar and the hot water (see ingredients). Stir to combine. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 10-15 minutes. • Stir in the butter. Season with salt and pepper.

TIP: Butter helps balance the acidity of the tomatoes

4
4

• While the chilli is simmering, cut mini flour tortillas (see ingredients) into wedges. • Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes.

TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.

5
5

• Meanwhile, roughly chop coriander.

6
6

• Divide Mexican bean and beef chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of light sour cream. Serve with baked tortilla chips. Enjoy!