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.
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
4 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
2 bunch
spring onions
1 tin
sweetcorn
½ tin
black beans
1
zucchini
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 sachet
tomato paste
1 tub
mild chipotle sauce
(Contains Soy;)
1 packet
sour cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
drizzle
white wine vinegar
⅓ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. 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, stir 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 has 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). 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 and stir to combine.
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, cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add a drizzle of olive oil, the Tex-Mex spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes.
Reduce the heat to medium. Add the zucchini, black beans, mild chipotle sauce and water (for the sauce) and stir to combine. 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, shredded Cheddar cheese and sour cream.