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American Recipes

Loaded Potato Chunks & Smokey Bean Chilli

Loaded Potato Chunks & Smokey Bean Chilli

Loaded Potato Chunks & Smokey Bean Chilli

with Sour Cream

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You're in for a treat with this American-spiced, veggie-loaded butter bean chilli; it has a subtle sweetness from a bit of BBQ sauce, and is the perfect match for the melty Cheddar potatoes. Serve with a dollop of sour cream for a touch of tang.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

2

potato

1

brown onion

1

carrot

1

zucchini

1 packet

cannellini beans

1 packet

garlic paste

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

passata

1 packet

baby spinach leaves

1 packet

Light Sour Cream

1 packet

Cheddar cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2665 kJ

Calories637 kcal

Fat21 g

of which saturates9.4 g

Carbohydrate74.1 g

of which sugars32.8 g

Dietary Fibre24.4 g

Protein29.1 g

Sodium1324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15-20 minutes (it will finish roasting in step 5!).

TIP: If your oven tray is crowded, divide the potato between two trays.

2

• Meanwhile, finely chop brown onion. • Grate carrot and zucchini. • Drain and rinse butter beans.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot and zucchini, stirring, until softened, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute.

4

• Stir in butter beans, All-American spice blend and BBQ sauce. Add passata and a splash of water and cook, stirring, until well combined. • Season to taste, reduce heat to medium and simmer until thickened, 3-4 minutes. • Remove pan from heat, then add baby spinach leaves, stirring, until just wilted, 1 minute.

5

• Remove potato from oven. Sprinkle with Cheddar cheese. • Roast until potato is tender and cheese is melted, a further 5 minutes.

6

• Divide smokey bean chilli between plates. • Top with cheesy roast potato. • Serve with light sour cream. Enjoy!

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