Mexican Bean & Veggie Chilli
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Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Cheddar Cheese & Homemade Tortilla Chips

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

Tags:
Veggie
Spicy
Allergens:
Gluten
Soy
Milk

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

carrot

1

capsicum

2 clove

garlic

1 tin

black beans

1 sachet

Mexican Fiesta spice blend

1 box

Diced Tomatoes With Garlic & Olive Oil

1 cube

vegetable stock

6

mini flour tortillas

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

1 bag

coriander

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 tbs

hot water

1 tsp

brown sugar

20 g

butter

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3155 kcal
Fat34.6 g
of which saturates14.8 g
Carbohydrate71.5 g
of which sugars30.5 g
Dietary Fibre0 g
Protein28.5 g
Cholesterol0 mg
Sodium2156 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

GET PREPPED
1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion and carrot (unpeeled). Finely chop the capsicum. Finely chop the garlic. Drain and rinse the black beans.

COOK THE VEGGIES
2

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a frying pan, 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.

MAKE IT A CHILLI
3

Add the diced tomatoes with garlic & olive oil, black beans and hot water to 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.

TIP: Butter helps to balance the acidity from the tomatoes.

BAKE THE TORTILLA CHIPS
4

While the chilli is simmering, cut the mini flour tortillas (see ingredients) 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
5

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

SERVE UP
6

Divide the Mexican bean and veggie chilli between bowls. Sprinkle with shredded Cheddar cheese and coriander. Top with the Greek yoghurt and serve with the tortilla chips.