Cheesy Mexican Bean & Veggie Chilli
with Sour Cream & Baked Tortilla Chips
Who knew making veggie chilli from scratch could be so easy? Complete with DIY tortilla chips, serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings.
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
brown onion
1
carrot
1
capsicum
2 clove
garlic
1 tin
black beans
1 sachet
vegetable stock powder
4
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
Light Sour Cream
(Contains Milk;)
1 tin
diced tomatoes
2 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
2 tbs
hot water
1 tsp
brown sugar
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot and capsicum. Finely chop the garlic. Drain and rinse the black beans.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.
In a deep frying pan or large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and capsicum, stirring, until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.
Add the diced tomatoes, black beans, vegetable stock powder, brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people) to the pan. Stir to combine. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir in the butter. Season with salt and pepper.
TIP: Butter helps balance the acidity of the tomatoes.
While the chilli is simmering, cut the mini flour tortillas (see ingredients) into wedges. Place on a lined oven tray. Drizzle (or spray) with olive oil, then season. Arrange in a single layer and bake until golden, 6-8 minutes.
TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.
While the tortilla chips are baking, roughly chop the coriander.
Divide the Mexican bean and veggie chilli between bowls. Sprinkle with the shredded Cheddar cheese and coriander. Top with a dollop of light sour cream. Serve with the baked tortilla chips.