Mexican Bean & Veggie Chilli

Name: Mexican Bean & Veggie Chilli with Cheddar Cheese & Homemade Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 brown onion; 1 carrot; 1 capsicum; 2 clove garlic; 1 tin black beans; 1 box diced tomatoes with garlic & onion; 2 tbs hot water; 1 tsp brown sugar; 20 g butter; 4 mini flour tortillas; 1 bag coriander; 1 packet sour cream; 1 sachet vegetable stock powder; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Cheddar Cheese & Homemade Tortilla Chips

Get up to $200 off!

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

Tags:

Veggie

•Spicy

Allergens:

Milk

•Gluten

•Soja

•Wheat

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

carrot

capsicum

2 clove

garlic

1 tin

black beans

1 box

diced tomatoes with garlic & onion

mini flour tortillas

(Contains: Gluten, Soja, Wheat; May be present: Latte, Soja.)

1 bag

coriander

1 packet

sour cream

(Contains: Milk;)

1 sachet

vegetable stock powder

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 tbs

hot water

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3844 kJ

Fat42.4 g

of which saturates19.6 g

Carbohydrate92 g

of which sugars33.8 g

Protein30.7 g

Sodium2356 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot. 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 large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and capsicum 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 & onion, black beans and the hot water to the saucepan. Add the vegetable stock powder and 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 with salt and pepper.

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 a lined oven tray. Drizzle (or spray) with olive oil and season. 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. Top with sour cream and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.