Loaded Mexi-Black Bean & Veggie Chilli
with Tortilla Chips & Cheese
Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! Promise.
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 unit
brown onion
1 unit
carrot
1 unit
green capsicum
1 clove
garlic
2 sachet
taco spice blend
(May be present: Gluten. )
1 unit
long green chilli
1 tin
diced tomatoes
1 tin
black beans
4 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 block
Cheddar cheese
(Contains Milk;)
1 tub
Greek-style yoghurt
(Contains Milk;)
1 cup
vegetable stock
Not included in your delivery
tbs
olive oil
⅓ cup
hot water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the green capsicum. Peel and crush the garlic. Drain and rinse the black beans.
Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and green capsicum and cook for 5 minutes, or until softened. Add the taco spice blend and garlic and cook for 1-2 minutes, or until fragrant.
Add the diced tomatoes, black beans and hot water (check ingredients list for the amount) to the saucepan with the veggies. Crumble in the vegetable stock cube and add a pinch of pepper. Simmer for 10 minutes, or until slightly thickened.
While the chilli is cooking, slice the mini flour tortilla into wedges and arrange over the oven tray lined with baking paper (don’t worry if they overlap). Spray (or brush) with olive oil and season with a pinch of salt and pepper. Bake in the oven for 7-8 minutes, or until golden.
While the tortilla chips are baking, grate the Cheddar cheese and finely slice the long green chilli (if using). TIP: Some like it hot but if you don't just hold back on the chilli.
Divide the mexi-black bean and veggie chilli between bowls, top with a dollop of Greek yoghurt and sprinkle over the Cheddar cheese and the long green chilli (if using). Serve with the tortilla chips.