Mexican Bean & Veggie Chilli
with Sour Cream & Baked Tortilla Chips
Who knew making veggie chilli from scratch could be so easy Complete with DIY tortilla chips - serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings.
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 clove
garlic
1 tin
black beans
½ tin
sweetcorn
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2 tbs
hot water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and garlic. • Drain and rinse black beans. Drain sweetcorn (see ingredients).
• 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.
• Add diced tomatoes with garlic & onion, black beans, vegetable stock powder, the brown sugar and the hot water(see ingredients). 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.
• While the chilli is simmering, cut mini flour tortillas 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!