HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Kidney Bean & Veggie Chilli
Red Kidney Bean & Veggie Chilli

Red Kidney Bean & Veggie Chilli

with Garlic Rice & Corn Chips

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Loaded with cumin, paprika and chilli, our Mexican Fiesta Spice Blend really amps up the flavour of this vibrant chilli. Roasting the veg brings out their natural sweetness, and once you've cooked rice with garlic and plant-based butter, you may never want to make it any other way.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant BasedSpicyNot Suitable for CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

chargrilled capsicums

2 clove


1 packet

jasmine rice


brown onion



1 tin

red kidney beans

1 tin


1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

pickled jalapeños

1 packet

corn chips

(May be present Milk)

1 packet

plant-based aioli

1 bag


1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

plant-based butter

1 drizzle

white wine vinegar

1.25 cup

water (for the rice)

½ cup

water (for the sauce)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4135 kJ
Fat35.9 g
of which saturates4.1 g
Carbohydrate125 g
of which sugars22.1 g
Protein25.1 g
Sodium2118 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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While the veggies are roasting, finely chop the garlic. In a medium saucepan melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


While the rice is cooking, finely chop the brown onion. Cut the carrot into bite-sized chunks. Roughly chop the cucumber and chargrilled capsicum strips. Drain and rinse the black beans. Drain the sweetcorn.


Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.


SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until tender, 4-5 minutes. Add the Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce heat to medium. Stir in the vegetable stock powder, the water (for the sauce) and red kidney beans and cook until slightly reduced, 2-3 minutes.


Stir the chargrilled capsicum strips through the chilli. Season to taste.


Divide the garlic rice between bowls. Top with the black bean and veggie chilli, corn and cucumber salsa and corn chips (see ingredients). Sprinkle with some pickled jalapeños (if using) and torn coriander. Serve with a dollop of the plant-based aioli.

TIP: Jalapeños are spicy! Add less if you're sensitive to heat, or leave them out, if preferred!