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Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Cheddar Cheese & Homemade Tortilla Chips

Vegetarian
Read more

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

Tags:VeggieSpicy
Allergens:MilkGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1

carrot

1

capsicum

2 clove

garlic

1 tin

black beans

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 box

diced tomatoes with garlic & olive oil

1 cube

vegetable stock

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

coriander

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

hot water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3155 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

5

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

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.