Black Bean & Roast Veggie Chilli
with Garlic Rice, Corn Chips & Jalapeños
Loaded with cumin, paprika and chilli, our Mexican Fiesta spice blend really amps up the flavour of this comforting chilli. Roasting the veg brings out their natural sweetness, and once you've cooked rice with garlic and plant-based butter, you'll never want to make it any other way.
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.
Ingredients
1
carrot
1
capsicum
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
cucumber
1 tin
black beans
1 tin
sweetcorn
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
pickled jalapeños
½ packet
corn chips
(May be present: Milk. )
1 bag
coriander
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop brown onion. Roughly chop cucumber. Drain and rinse black beans. Set aside. • Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Add cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add vegetable stock powder, the water (for the sauce) and black beans and cook, stirring, until slightly reduced, 2-3 minutes.
• Stir through roasted veggies. • Season with salt and pepper to taste. Remove from heat.
• Divide garlic rice between bowls. • Top with black bean and roast veggie chilli, corn and cucumber salsa and corn chips (see ingredients). • Sprinkle with pickled jalapeños (if using) and torn coriander. • Serve with a dollop of plant-based smokey aioli. Enjoy!
TIP: Jalapeños are spicy! Add less if you're sensitive to heat, or leave them out, if preferred.