You're in for a treat with this American-spiced, veggie-loaded butter bean chilli; it has a subtle sweetness from a bit of BBQ sauce, and is the perfect match for the melty Cheddar potatoes. Serve with a dollop of sour cream for a touch of tang, and don't forget the parsley garnish for a fresh pop of flavour.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
2
potato
1
brown onion
2 clove
garlic
1
carrot
1 stalk
celery
1 tin
butter beans
1 box
passata
1 bag
capsicum
1 bag
parsley
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains Milk;)
olive oil
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15-20 minutes (it will finish roasting in step 5!).
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, finely chop brown onion and garlic. • Roughly chop capsicum. • Grate carrot. Thinly slice celery. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot, capsicum and celery, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute.
• Stir in butter beans, All-American spice blend and BBQ sauce. Add passata and a splash of water and cook, stirring, until well combined. • Season to taste, reduce heat to medium and simmer until thickened, 3-4 minutes.
• Remove potato from oven. Sprinkle with shredded Cheddar cheese. • Return to oven to roast until potato is tender and cheese is melted, a further 5 minutes.
• Divide smokey bean chilli between plates or bowls. Top with cheesy potatoes. • Dollop over light sour cream. Tear over parsley to serve. Enjoy!