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

4.5(483)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

undefined undefined

Protein

:

25.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Calorie Smart

Veggie

Allergens:

Milk

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

(Contains: Milk;)

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

Cheddar cheese

(Contains: Milk;)

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

PDF

1

• 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.

2

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

3

• 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.

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.

5

• 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.