Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! Promise.
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.
Mexican Fiesta spice blend(May be present Gluten)
diced tomatoes with garlic & olive oil
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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.
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.
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.
While the tortilla chips are baking, roughly chop the coriander.
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.