One-Pot Chipotle Black Bean Chilli
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One-Pot Chipotle Black Bean Chilli

One-Pot Chipotle Black Bean Chilli

with Avocado Crema

A bountiful veggie bowl is just what the doctor ordered! If the bright colours of the dish don't pull you in, the chipotle black bean and Tex-Mex spiced stew will definitely make a serious impression. To make things a little extra fancy, whip up a quick avocado crema to dollop on top!

Tags:
Veggie
•Climate Superstar
Allergens:
Milk
•Soy

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

3 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

black beans

1 sachet

Tex-Mex spice blend

1 box

passata

1 sachet

vegetable stock powder

1

avocado

1 packet

Light Sour Cream

(Contains Milk;)

1 bag

baby spinach leaves

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

1 tsp

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2527 kJ
Fat29.9 g
of which saturates15.2 g
Carbohydrate49.9 g
of which sugars21.4 g
Protein27 g
Sodium1994 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pot
•Saucepan

Cooking Steps

1
1

• Finely chop garlic. • Thinly slice carrot into half-moons. • Drain sweetcorn. • Drain black beans (but don't rinse).

TIP: Not rinsing the beans helps to thicken the sauce.

2
2

• In a large pot or saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 3-4 minutes. Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, vegetable stock powder, the water and brown sugar and stir to combine. • Cover with a lid and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 15-20 minutes.

3
3

• While the chilli is simmering, cut avocado into 1cm cubes. In a small bowl, add avocado and light sour cream and lightly mash with a fork, until combined. Season to taste. • When the veggies are tender, remove pan from the heat and stir through baby spinach leaves, the butter and mild chipotle sauce. Season to taste with salt and pepper.

4
4

• Divide the one-pot chipotle black bean chilli between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!