If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
HelloFresh
Mexican Chilli Sin Carne Bowl

Mexican Chilli Sin Carne Bowl

with Avocado and Coriander

Customer Favourite
3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you’re a bit shy when it comes to chilli, try adding just half of the Tapatio hot sauce (you can always add more when you come to serve it if you need more fire!).

Tags:VeggieVeggie
Allergens:Gluten
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

brown rice

½ unit

red onion

1 unit

zucchini

1 sachet

mild Mexican spice blend

(ContainsGluten)

1 tin

red kidney beans

1 tin

diced tomatoes

1 unit

avocado

1 bunch

coriander

1 unit

long red chilli

Not included in your delivery

1.5 cup

water

tsp

olive oil

½ tsp

salt

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2640 kJ
Fat24.2 g
of which saturates4.3 g
Carbohydrate76.3 g
of which sugars11.3 g
Protein18.3 g
Sodium163 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Saucepan
Lid
Sieve
Chopping board
Grater
Knife
Pan
InstructionsPDF
Instructions
Cook the brown rice
Cook the brown rice
1

Rinse the brown rice well. Place the rice and the water (check ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until the rice is soft and the water is absorbed. TIP: The absorption method is the best way to retain the nutrients in the rice!

Get prepped
Get prepped
2

While the rice is cooking, finely chop the red onion. Grate the zucchini and squeeze out any excess moisture with your hands. TIP: Squeezing out the moisture in the zucchini will stop the sauce from becoming watery in step 4. Drain and rinse the red kidney beans. Deseed and finely chop the long red chilli (if using). TIP: Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick.

Cook the vegetables
Cook the vegetables
3

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3-4 minutes, or until soft. Add the zucchini and cook for a further 2 minutes.

Add the flavours of Mexico
Add the flavours of Mexico
4

Add the mild Mexican spice blend and long red chilli (if using) to the pan with the onion and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli. Stir through the red kidney beans, diced tomatoes and salt (use suggested amount) and reduce the heat to medium-low. Simmer for 10 minutes, or until the sauce has thickened slightly.

Prep the toppings
Prep the toppings
5

Peel the avocado and dice into cubes. Pick the coriander leaves.

Serve up
Serve up
6

Divide the brown rice and Mexican chilli between bowls and top with the avocado. Sprinkle over the coriander.