Mexican Bean & Veggie Chilli
with Sour Cream & Baked Tortilla Chips
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
1
carrot
2 clove
garlic
1 tin
black beans
1 tin
sweetcorn
1 tin
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
4
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 bag
coriander
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
1 tsp
brown sugar
2 tbs
hot water
40 g
butter
(Contains: Milk)
Utensils
Cooking Steps
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Finely chop carrot and garlic. ā¢ Drain and rinse black beans. Drain sweetcorn.
ā¢ In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, stirring, until softened, 5-7 minutes. ā¢ 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
ā¢ Add diced tomatoes with garlic & onion, 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. ā¢ Bring to the boil then reduce heat to medium and simmer until slightly thickened, 10-15 minutes. ā¢ Stir in the butter. Season with salt and pepper.
TIP: Butter helps balance the acidity of the tomatoes!
ā¢ While the chilli is simmering, cut mini flour tortillas (see ingredients) into wedges. ā¢ Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. ā¢ 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 tortilla chips out over two oven trays.
ā¢ Meanwhile, roughly chop coriander.
ā¢ Divide Mexican bean and veggie chilli between bowls. ā¢ Sprinkle with shredded Cheddar cheese and coriander. ā¢ Top with a dollop of light sour cream. Serve with baked tortilla chips. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most customers loved the bold, Mexican-inspired flavour, though some found it too sweet or too tomatoey and suggest reducing or omitting the brown sugar. A few found the spice blend mild and boosted heat with extra chilli or hot sauce.
- Ease of prep:Ā This is a quick, straightforward one-pot dish that most found easy to pull together on a weeknight. A few noted the tortilla chips took longer to crisp up than the recipe suggests, so keep an eye on them in the oven.
- Suggestions:Ā Many customers added avocado or homemade guacamole as a topping, which they felt lifted the dish. Some reduced the stock powder by half to manage saltiness, and others stirred in extra vegetables like capsicum or zucchini for more variety.
- Leftovers:Ā The chilli reheats beautifully and many customers enjoyed it for lunch the next day, or repurposed it as nachos, quesadillas, or burrito fillings. Some froze extra portions for a later meal, and one customer tried it on toast with a poached egg.
- Portions:Ā Serves were generous for most, with many getting an extra meal from the bean mix. A handful found the dish felt more like a dip than a main without a more substantial carb, and several suggested serving it alongside rice.
