Black Bean & Chicken Chilli
with Garlic Rice & Corn Chips
Our Mexican Fiesta spice blend is the secret key to amping up the flavour of this comforting black bean & chicken chilli. Whilst the colourful veg roast away in the oven, you’ll be tasked with whipping together a tasty salsa that complements the aromas oozing from the simmering chilli. Great cooking chef!
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
½
Capsicum
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
cucumber
½ packet
black beans
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
vegetable stock pot
1 packet
coriander
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1 cup
water
drizzle
white wine vinegar
½ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum (see ingredients) into bite-sized chunks. • Slice mini flourtortillas into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Spread tortillas over a second lined oven tray (don't worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop brown onion. Roughly chop cucumber. Drain and rinse half the black beans. Cut chicken into 2cm chunks. Set aside. • Drain the sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Add cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken and onion, tossing occasionally, until chicken is cooked through, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add vegetable stock powder, the water (for the sauce) and black beans and cook, stirring, until slightly reduced, 2-3 minutes.
• To pan, stir through the roasted veggies. • Season to taste with salt and pepper. Remove from heat.
• Divide garlic rice between bowls. • Top with black bean and chicken chilli, corn and cucumber salsa and tortilla chips. • Sprinkle with torn coriander. • Serve with a dollop of plant-based smokey aioli. Enjoy!