Cheesy Caribbean Black 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 coriander-flecked tomato salsa, this is one delish dish.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
1 packet
Black Beans
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Tomato Paste
1 packet
coconut milk
½ packet
vegetable stock pot
1
tomato
1 packet
coriander
1 sprig
Spring Onion
1 packet
Light Sour Cream
(Contains Milk;)
2 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water (for the rice)
¼ cup
water (for the sauce)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt half the butter with a dash of olive oil over medium-high heat. • Cook half the garlic until fragrant, 1 minute. Add the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Add jasmine rice, then 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, 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 capsicum, mild Caribbean jerk seasoning, tomato paste and remaining garlic until fragrant, 2-3 minutes. • Stir in the water (for the sauce), coconut milk, black beans and vegetable stock pot (see ingredients). Simmer until thickened, 2-4 minutes.
• While the chilli is simmering, roughly chop tomato and coriander. • Thinly slice spring onion.
• In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add tomato, coriander and spring onion, tossing to coat.
• Divide the garlic rice and Caribbean bean chilli between bowls. • Top with tomato-coriander salsa and a dollop of light sour cream. Sprinkle over Cheddar cheese to serve. Enjoy!