Chipotle Beef & Black Bean Chilli
with Cheddar Cheese & Corn Salsa
Give beef chilli a fibre boost by adding black beans, and ramp up the flavour with fragrant spices and mild chipotle. Top it with an easy corn and tomato salsa, sour cream and Cheddar cheese for a meal that's sure to please.
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
4 clove
garlic
1 unit
tomato
1 tin
sweetcorn
½ tin
black beans
1 packet
beef mince
1 sachet
All-American spice blend
1 sachet
tomato paste
1 packet
sour cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1 bunch
spring onions
1 unit
zucchini
1 tub
mild chipotle sauce
(Contains Soy;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
⅓ cup
water (for the sauce)
20 g
butter
(Contains Milk;)
½ tsp
white wine vinegar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the tomato. Thinly slice the spring onion. Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Grate the zucchini.
In a small bowl, combine the tomato, spring onion, sweetcorn, white wine vinegar and a good drizzle of olive oil. Season to taste with salt and pepper and mix well.
When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add a drizzle of olive oil, the All-American spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes.
Add the black beans, zucchini, mild chipotle sauce and water (for the sauce) to the frying pan and stir to combine. Reduce the heat to medium-high and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.
Divide the garlic rice and chipotle beef and black bean chilli between bowls. Top with the corn salsa, a dollop of sour cream and the shredded Cheddar cheese.