One-Pot Chipotle Beef & Black Bean Chilli
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One-Pot Chipotle Beef & Black Bean Chilli

One-Pot Chipotle Beef & Black Bean Chilli

with Avocado Crema

A bountiful beef 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:
Quick Prep
Allergens:
Milk
Soy

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;)

1 packet

beef mince

Not included in your delivery

olive oil

¾ cup

water

1 tsp

brown sugar

20 g

butter

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Nutritional Values

Energy (kJ)3473 kJ
Fat42.8 g
of which saturates20.8 g
Carbohydrate49.9 g
of which sugars21.4 g
Protein54.6 g
Sodium2073 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pot
Saucepan

Instructions

1
1

• Thinly slice carrot into half-moons. • Finely chop garlic. • 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. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from the pan. • Add capsicum, cook 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 the brown sugar to the pot with the veggies. • Cover with a lid and bring to the boil, then reduce the heat to medium and simmer, covered and stirring occasionally, until the sweet potato is tender, 15-20 minutes.

3
3

• While the pot 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 the 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 black bean, beef, capsicum and chipotle stew between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!