Mexican Bean & Veggie Chilli
with Cheddar Cheese & Homemade Tortilla Chips
Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! We 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
brown onion
1
carrot
1
capsicum
2 clove
garlic
1 tin
black beans
1 box
diced tomatoes with garlic & onion
4
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
sour cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
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. Finely chop the capsicum. Finely chop the garlic. Drain and rinse the black beans.
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. Cook the onion, carrot and capsicum 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 & onion, black beans and the hot water to the saucepan. Add the vegetable stock powder and 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 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) into wedges. Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil and season. 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 sour cream and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.