Mexican Bean & Veggie Chilli

Name: Mexican Bean & Veggie Chilli with Sour Cream & Baked Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 carrot; 2 clove garlic; 1 tin black beans; 1 tin sweetcorn; 1 tin diced tomatoes with garlic & onion; 1 sachet vegetable stock powder; 1 tsp brown sugar; 2 tbs hot water; 40 g butter; 4 mini flour tortillas; 1 bag coriander; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Sour Cream & Baked Tortilla Chips

4.5(3.1K)Review summary

Kajol KotechaUpdated on April 01, 2026

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Calories

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Protein

27.5g protein

Preparation Time

35 minutes

Difficulty

Easy

Climate Superstar

Veggie

Allergens:

Milk
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy

Who knew making veggie 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

carrot

2 clove

garlic

1 tin

black beans

1 tin

sweetcorn

1 tin

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

mini flour tortillas

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

1 bag

coriander

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tbs

hot water

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3704 kJ

Fat45.3 g

of which saturates22.2 g

Carbohydrate83.2 g

of which sugars25.3 g

Protein27.5 g

Sodium2804 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

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

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. 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

• Add diced tomatoes with garlic & onion, black beans, vegetable stock powder, the brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people). 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!

• 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 tortilla chips out over two oven trays.

• Meanwhile, roughly chop coriander.

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

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many loved the rich, authentic Mexican taste, though some found it mild and added extra spices for more heat.
Ease of prep: Quick and simple to make, with the DIY baked tortilla chips being a popular, easy addition.
Suggestions: Several recommended adding avocado, rice, or mince for extra substance and flavour.
Leftovers: Generous portions often provided tasty leftovers, which some enjoyed cold or repurposed into other dishes.
Portions: While many found it filling, some felt it needed more substantial sides or protein to be a complete meal.