One-Pot Chipotle Black Bean & Capsicum Chilli
with Avocado Crema & Cheddar Cheese
A bountiful veggie bowl is just what the doctor ordered! If the bright colours of the dish don't pull you in, the chipotle black bean and Tex-Mex spiced stew will definitely make a serious impression. To make things a little extra fancy, whip up a quick avocado crema to dollop on top!
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 bag
celery
1
capsicum
1
carrot
3 clove
garlic
1 tin
sweetcorn
1 packet
black beans
1 sachet
Tex-Mex spice blend
1 box
passata
1 sachet
vegetable stock powder
1 packet
mild chipotle sauce
(Contains Soy;)
1
avocado
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
0.74 cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Finely chop celery. • Cut capsicum and carrot into bite-sized chunks. • Finely chop garlic. • Drain sweetcorn. • Drain black beans (but don't rinse). TIP: Not rinsing the beans helps to thicken the sauce.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. Add celery, carrot and capsicum and cook, stirring, until softened, 3-4 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, vegetable stock powder, the water and the brown sugar and stir to combine. • Cover with a lid and bring to the boil, then reduce the heat to medium and simmer, covered and stirring occasionally, until the veggies are tender, 15-20 minutes.
• While veggies are simmering, cut avocado into 1cm cubes. • In a small bowl, add avocado and light sour cream and lightly mash with a fork, until combined. Season to taste. • When veggies are tender, remove pan from the heat and stir through the butter and mild chipotle sauce. Season to taste with salt and pepper.
• Divide the one-pot black bean and capsicum stew between bowls. • Top with shredded Cheddar cheese and avocado crema to serve. Enjoy!