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Haunting Bean Chilli
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Haunting Bean Chilli

Haunting Bean Chilli

with Sour 'Scream' & Tortilla Chips

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:
Gluten
Soy
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 clove

garlic

1 packet

black beans

1 tin

corn

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

4

mini flour tortillas

(Contains Gluten, Soy; 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

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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

Instructions

1
1

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

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• Meanwhile, roughly chop coriander.

6
6

• 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!