Caribbean Bean Chilli
with Coconut Rice & Cherry Tomato Salsa
Red kidney beans are packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner. With creamy coconut rice and a zesty tomato salsa on the side, this meal will wow you with its bold flavours.
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 unit
carrot
2 clove
garlic
1 tin
red kidney beans
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 box
coconut milk
1 sachet
mild Caribbean jerk seasoning
1 pinch
chilli flakes
1 sachet
tomato paste
1 tub
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 cube
vegetable stock
1 punnet
cherry tomatoes
1 packet
Greek-style yoghurt
(Contains Milk;)
1 unit
cucumber
1 bunch
mint
Not included in your delivery
olive oil
⅔ cup
water (for the rice)
¼ tsp
salt
1 cup
water (for the sauce)
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 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, grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, red kidney beans, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5-7 minutes.
While the chilli is simmering, roughly chop the cherry tomatoes and cucumber. Pick and roughly chop the mint leaves.
In a medium bowl, combine the cherry tomato, cucumber, mint, white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
Divide the coconut rice and Caribbean bean chilli between bowls. Top with Greek yoghurt and the cherry tomato salsa.