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Smokey Cannellini Bean Chilli

Smokey Cannellini Bean Chilli

with Cheesy Baked Potato & Chipotle Crema

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Prepare to meet your perfect match… If you like cheesy roasted potato, gently spiced bean chilli and mild chipotle, it'll be love at first bite with this unbelievably delicious dinner.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSoySulphites

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

brown onion

2 clove

garlic

1 unit

carrot

1 unit

zucchini

1 bunch

chives

1 tin

cannellini beans

1 packet

sour cream

(ContainsMilk)

1 tub

mild chipotle sauce

(ContainsSoy)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

½ sachet

smoked paprika

1 box

passata

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

¼ tsp

salt

¼ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2210 kJ
Fat15.8 g
of which saturates9.1 g
Carbohydrate61.5 g
of which sugars21.8 g
Dietary Fibre0 g
Protein24.9 g
Cholesterol0 mg
Sodium1550 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then divide the potato into two piles, with the chunks close together but in a single layer. Bake for 20 minutes.

2

While the potato is baking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the zucchini. TIP: You can grate the zucchini if you prefer! Finely chop the chives. Drain and rinse the cannellini beans. In a small bowl, combine the sour cream and mild chipotle sauce.

3

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

4

Add the cannellini beans, All-American spice blend and smoked paprika (see ingredients list) to the pan and stir to combine. Add the passata, the salt and water and cook, stirring, until well combined. Season to taste with pepper, reduce the heat to medium and simmer until thickened, 6-8 minutes. Add the baby spinach leaves, remove the pan from the heat and stir through until just wilted, 1 minute.

5

Remove the potato from the oven and sprinkle the shredded Cheddar cheese over each pile. Return to the oven and bake until the cheese is melted and the potato is tender, 5-10 minutes.

6

Divide the cheesy baked potato between bowls and spoon over the smokey white bean chilli. Top with a dollop of chipotle crema and sprinkle with the chives. TIP: For the low-calorie option, serve with 1/2 the chipotle crema.