Mexican Beef & Bean Chilli

Name: Mexican Beef & Bean 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; 2 tbs hot water; 1 tsp brown sugar; 20 g butter; 4 mini flour tortillas; 1 bag coriander; 1 packet beef mince; 1 packet sour cream; 1 sachet vegetable stock powder; 1 box diced tomatoes with garlic & onion; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Cheddar Cheese & Homemade Tortilla Chips

Get up to $200 off!

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

Tags:

Spicy

Allergens:

Milk

•Gluten

•Soy

•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

mini flour tortillas

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

1 bag

coriander

1 packet

beef mince

1 packet

sour cream

(Contains: Milk;)

1 sachet

vegetable stock powder

1 box

diced tomatoes with garlic & onion

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)4757 kJ

Fat53.6 g

of which saturates24.4 g

Carbohydrate93.1 g

of which sugars34.4 g

Protein58.8 g

Sodium2864 mg

The average adult daily energy intake is 8700 kJ

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.

TIP: If you have added beef mince to this recipe, only use 1/2 the black beans.

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

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. 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 & onion, black beans and hot water (2 tbs for 2 people / 1/4 cup for 4 people) 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 beef & bean and veggie chilli between bowls. Top with sour cream and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.