Chipotle Beef & Black Bean Chilli

Chipotle Beef & Black Bean Chilli

with Cheddar Cheese & Corn Salsa

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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:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove


1 packet

basmati rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)



2 bunch

spring onions

1 tin


½ tin

black beans



1 packet

beef mince

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

tomato paste

1 tub

mild chipotle sauce


1 packet

sour cream


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)


white wine vinegar

⅓ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4209 kJ
Fat45.8 g
of which saturates23 g
Carbohydrate90.3 g
of which sugars16.6 g
Dietary Fiber0 g
Protein50.8 g
Cholesterol0 mg
Sodium1479 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. 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 and the salt, stir, 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


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). Grate the zucchini.


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


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, cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add a drizzle of olive oil, the Tex-Mex spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes.


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


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