Cheesy Caribbean Black Bean Chilli
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Cheesy Caribbean Black Bean Chilli

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.

Tags:
Veggie
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)4098 kJ
Calories979 kcal
Fat46.7 g
of which saturates33.6 g
Carbohydrate97.7 g
of which sugars12.5 g
Dietary Fibre20.1 g
Protein36.2 g
Sodium1719 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lidded saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• While the rice is cooking, roughly chop capsicum. • Drain and rinse black beans.

3
3

• 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.

4
4

• While the chilli is simmering, roughly chop tomato and coriander. • Thinly slice spring onion.

5
5

• 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.

6
6

• 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!