Smokey Bean Chilli & Cheesy Roasted Potato

Name: Smokey Bean Chilli & Cheesy Roasted Potato with Sour Cream & Parsley
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 brown onion; 2 clove garlic; 1 carrot; 1 stalk celery; 1 tin butter beans; 1 box passata; 1 bag capsicum; 1 bag parsley; 1 packet Light Sour Cream; 1 sachet All-American spice blend; 1 packet BBQ sauce; 1 packet Cheddar cheese

with Sour Cream & Parsley

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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, and don't forget the parsley garnish for a fresh pop of flavour.

This recipe is under 650kcal per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

•Calorie Smart

•Veggie

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 clove

garlic

carrot

1 stalk

celery

1 tin

butter beans

1 box

passata

1 bag

capsicum

1 bag

parsley

1 packet

Light Sour Cream

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

Cheddar cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2402 kJ

Fat16.9 g

of which saturates10.1 g

Carbohydrate71.4 g

of which sugars32.3 g

Protein25.9 g

Sodium1298 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on 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.

• Meanwhile, finely chop brown onion and garlic. • Roughly chop capsicum. • Grate carrot. Thinly slice celery. • Drain and rinse butter beans.

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

• 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 potato from oven. Sprinkle with shredded Cheddar cheese. • Return to oven to roast until potato is tender and cheese is melted, a further 5 minutes.