Chipotle Beef & Black Bean Chilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chipotle Beef & Black Bean Chilli

Chipotle Beef & Black Bean Chilli

with Cheddar Cheese & Corn Salsa

Give beef chilli a fibre boost by adding black beans, and ramp up the flavour with fragrant spices and mild chipotle. Top it with an easy corn and tomato salsa, sour cream and Cheddar cheese for a meal that's sure to please.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

4 clove

garlic

1 unit

tomato

1 tin

sweetcorn

½ tin

black beans

1 packet

beef mince

1 sachet

All-American spice blend

1 sachet

tomato paste

1 packet

sour cream

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

1 bunch

spring onions

1 unit

zucchini

1 tub

mild chipotle sauce

(Contains Soy;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the sauce)

20 g

butter

½ tsp

white wine vinegar

¼ tsp

salt

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4350 kcal
Fat39.1 g
of which saturates21.3 g
Carbohydrate115 g
of which sugars19.3 g
Dietary Fibre0 g
Protein58.9 g
Cholesterol0 mg
Sodium2070 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Non-Stick Pan
Medium Pan

Instructions

cook rice
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
2

While the rice is cooking, roughly chop the tomato. Thinly slice the spring onion. Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Grate the zucchini.

MAKE THE SALSA
3

In a small bowl, combine the tomato, spring onion, sweetcorn, white wine vinegar and a good drizzle of olive oil. Season to taste with salt and pepper and mix well.

COOK THE BEEF
4

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add a drizzle of olive oil, the All-American spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes.

MAKE IT SAUCY
5

Add the black beans, zucchini, mild chipotle sauce and water (for the sauce) to the frying pan and stir to combine. Reduce the heat to medium-high and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.

serve
6

Divide the garlic rice and chipotle beef and black bean chilli between bowls. Top with the corn salsa, a dollop of sour cream and the shredded Cheddar cheese.