Mexican Chickpea & Veggie Chilli
with Sour Cream & Baked Tortilla Chips
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.
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.
Ingredients
1
onion
1
carrot
1
capsicum
2 clove
garlic
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 tin
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
4
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 bag
herbs
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
2 tbs
hot water
1 tsp
brown sugar
40 g
butter
Nutritional Values
Utensils
Instructions
Preheat oven to 200°/180°C fan-forced. Finely chop onion. Finely chop carrot and capsicum. Finely chop garlic. Drain and rinse chickpeas.
SPICY! You may find the spice blend hot. Add less if you're sensitive to heat.
In a deep frying pan or large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot and capsicum, stirring, until softened, 5-7 minutes. Add Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.
Add diced tomatoes with garlic & onion, chickpeas, vegetable stock powder, the brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people) to the pan. 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 on a lined oven tray. Drizzle (or spray) with olive oil, then season. Spread out evenly, then bake until golden, 6-8 minutes.
TIP: If your oven tray is crowded, spread the chips out over two oven trays.
Meanwhile, roughly chop herbs.
Divide Mexican chickpea and veggie chilli between bowls. Sprinkle with shredded Cheddar cheese and herbs. Top with a dollop of light sour cream. Serve with baked tortilla chips.
