Oops, we've done it again – put a clever twist on a weekday favourite to bring you something new and exciting, with flavours we know you love! Our latest chilli creation is a mix of chorizo, red kidney beans, corn and avocado with the irresistible flavour of our All-American spice blend.
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.
/ Serving 4 people
/ Serving 4 people
baby spinach leaves
mild chorizo(May be present Milk, Soy, Sulphites)
red kidney beans
All-American spice blend(ContainsSulphitesMay be present Gluten)
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 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. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the coriander. Cut 1 1/2 packets of mild chorizo into small chunks. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook until browned, 6 minutes. Add the onion and cook, stirring, until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the All-American spice blend (see ingredients list) and cook until fragrant, 1 minute. TIP: Add all of the spice blend if you're not sensitive to heat. Add the carrot, sweetcorn and red kidney beans and cook until softened, 2-3 minutes.
Add the tomato paste, water (for the sauce) and 1 crumbled beef stock cube to the pan. Mix well, then reduce the heat to medium-low and simmer until slightly thickened, 10-12 minutes. Add the baby spinach and stir until wilted. Add a dash of water to loosen the sauce if necessary.
While the chilli is cooking, slice the avocado in half and scoop the flesh into a small bowl. Add a generous squeeze of lemon juice. Season with salt and pepper and mash with a fork to combine. Add the Greek yoghurt and stir to combine. TIP: For a smoother crema, use a food processor or stick blender.
Divide the basmati rice and mild chorizo and bean chilli between bowls. Top with the avocado crema and shredded Cheddar cheese. Sprinkle the adults' portions with coriander.