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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Avocado
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Black Beans
1 packet
Passata
3
Garlic
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Carrot
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide the one-pot chipotle black bean chilli between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!
