Mexican Beef & Bean Chilli
with Sour Cream & Baked Tortilla Chips
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
carrot
2
garlic
1
black beans
1
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
beef mince
1
Light Sour Cream
(Contains Milk;)
1
vegetable stock powder
1
coriander
1
diced tomatoes with garlic & onion
1
sweetcorn
Not included in your delivery
1
olive oil
1
hot water
1
brown sugar
1
butter
Nutritional Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and garlic. • Drain and rinse black beans. Drain sweetcorn. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added beef mince, only use 1/2 the black beans.
• In a deep frying pan or large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before cooking the veggies, add mince to the pan and cook, breaking up with a spoon, until browned, 2-3 minutes. Drain the oil from the pan, then continue with the step (keep the mince in the pan!).
• Add diced tomatoes with garlic & onion, beans, vegetable stock powder, the brown sugar and the hot water (2 tbs for 2 people / 1/4 cup for 4 people). Stir to combine. • Bring to the boil, then reduce 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• While the chilli is simmering, cut mini flour tortillas (see ingredients) into wedges. • Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes.
TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.
• Meanwhile, roughly chop coriander.
• Divide Mexican bean and veggie chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of light sour cream. Serve with baked tortilla chips. Enjoy!