Caribbean Bean Chilli
with Garlic Rice & Tomato Salsa
Fibre and protein-packed, black beans provide the perfect hearty base for a vegetarian chilli. Complete with fragrant garlic rice and a mint-flecked tomato salsa, this is one delish dish.
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 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
1 tin
black beans
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1
tomato
1 bag
coriander
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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 carrot. Roughly chop capsicum. • Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry carrot, capsicum, mild Caribbean jerk seasoning, tomato paste and remaining garlic paste until fragrant, 2-3 minutes. • Stir in the water (for the sauce), coconut milk, black beans and vegetable stock powder. Simmer until thickened, 2-4 minutes.
• While the chilli is simmering, roughly chop tomato. Roughly chop coriander.
• In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. Add tomato and coriander, tossing to coat.
• Divide the garlic rice and Caribbean bean chilli between bowls. Serve topped with light sour cream and tomato-coriander salsa. Enjoy!