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Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Sour Cream & Baked Tortilla Chips

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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

brown onion

1

carrot

2 clove

garlic

1 tin

black beans

1 tin

sweetcorn

2 box

passata

1 sachet

vegetable stock powder

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

coriander

1 packet

light sour cream

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

1 tsp

brown sugar

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

2 tbs

hot water

40 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4008 kJ
Fat47.6 g
of which saturates24.2 g
Carbohydrate92.8 g
of which sugars32.8 g
Protein30.1 g
Sodium2888 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop brown onion, carrot and garlic. • Drain and rinse black beans. Drain the sweetcorn.

2

• In a deep frying pan or large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes.

3

• Add passata, black beans, vegetable stock powder, the brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people). 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 into wedges. • Place chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes.

TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.

5

• Meanwhile, roughly chop coriander leaves.

6

• Divide Mexican bean and veggie chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of light sour cream. Serve with baked tortilla chips. Enjoy!