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Mexican Recipes
Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Cheddar Cheese & Homemade Tortilla Chips

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Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! Promise.

Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

carrot

1 unit

red capsicum

2 clove

garlic

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 box

diced tomatoes

1 tin

black beans

4 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek yoghurt

(ContainsMilk)

1 bag

coriander

1 cube

vegetable stock

Not included in your delivery

tbs

olive oil

2 tbs

hot water

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2650 kJ
Fat26.5 g
of which saturates13.5 g
Carbohydrate64.1 g
of which sugars25.2 g
Protein25.6 g
Sodium1690 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Large Pan
Baking Tray
Brush
Baking Paper
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the red 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.

COOK THE VEGGIES
COOK THE VEGGIES
2

In a large saucepan, 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. SPICY! Use less of the spice blend if you are sensitive to heat!

MAKE IT A CHILLI
MAKE IT A CHILLI
3

Add the diced tomatoes, black beans and hot water to the saucepan with the veggies. 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 smooth the acidity from the tomatoes. Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

BAKE THE TORTILLA CHIPS
BAKE THE TORTILLA CHIPS
4

While the chilli is simmering, slice 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.

PREPARE THE GARNISH
PREPARE THE GARNISH
5

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

SERVE UP
SERVE UP
6

Divide the Mexican bean and veggie chilli between bowls, top with a dollop of Greek yoghurt and sprinkle with shredded Cheddar cheese and the coriander. Serve with the tortilla chips.