HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chickpea & Veggie Chilli
topBanner
Mexican Chickpea & Veggie Chilli

Mexican Chickpea & Veggie Chilli

with Sour Cream & Baked Tortilla Chips

Customise
Read more

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.

Tags:VeggieSpicy
Allergens:MilkGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

carrot

1

capsicum

2 clove

garlic

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 tin

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

4

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 bag

herbs

1 packet

light sour cream

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

Not included in your delivery

olive oil

2 tbs

hot water

1 tsp

brown sugar

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

40 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3867 kJ
Fat46.2 g
of which saturates22.9 g
Carbohydrate86.7 g
of which sugars31.5 g
Protein30 g
Sodium2714 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 200°/180°C fan-forced. Finely chop onion. Finely chop carrot and capsicum. Finely chop garlic. Drain and rinse chickpeas.

2

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.

3

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.

4

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.

5

Meanwhile, roughly chop herbs.

6

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.