Mexican Bean & Veggie Chilli
with Cheddar Cheese & Homemade Tortilla Chips
Bringing this popular Mexican dish to your table is totally doable. 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
capsicum
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 box
Diced Tomatoes With Garlic & Olive Oil
1 tin
black beans
4 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
1 cube
vegetable stock
Not included in your delivery
tbs
olive oil
2 tbs
hot water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the black beans.
TIP: Finely chopping the veggies helps them to cook in the allocated time.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and capsicum and cook until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.
Add the diced tomatoes with garlic & olive oil, black beans and hot water to the frying pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and add the brown sugar. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir through the butter and season to taste with salt and pepper.
TIP: Butter helps to balance the acidity from the tomatoes.
While the chilli is simmering, cut the mini flour tortillas (see ingredients list) into wedges. Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. Arrange in a single layer and bake until golden, 6-8 minutes.
While the tortilla chips are baking, roughly chop the coriander.
Divide the Mexican bean and veggie chilli between bowls. Top with Greek yoghurt and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.
TIP: For the low-calorie option, serve with 1/2 the Cheddar cheese and tortilla chips.