Haunting Bean Chilli

Name: Haunting Bean Chilli with Sour 'Scream' & Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 carrot; 2 clove garlic; 1 packet black beans; 1 tin corn; 1 box diced tomatoes with garlic & onion; 1 sachet vegetable stock powder; 1 tsp brown sugar; 2 tbs hot water; 40 g butter; 4 mini flour tortillas; 1 bag coriander; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Sour 'Scream' & Tortilla Chips

Get up to $200 off!

Don't be frightened of this haunting beef & bean chilli! 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 the sour 'scream'.

Tags:

Climate Superstar

•Veggie

•Spicy

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

2 clove

garlic

1 packet

black beans

1 tin

corn

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

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

olive oil

1 tsp

brown sugar

2 tbs

hot water

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3896 kJ

Fat45.2 g

of which saturates22.4 g

Carbohydrate88 g

of which sugars23.7 g

Protein34.4 g

Sodium2783 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and garlic. • Drain and rinse black beans. • Drain corn kernels.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook 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.

• 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. • 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 tortilla 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 tortilla chips out over two oven trays.

• Meanwhile, roughly chop coriander.

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