Smokey Black Bean Chilli
with Creamy Fetta & Garlic Rice
What do you get when you combine our famous All-American spice blend with smoked paprika? A rich, tasty and absolutely smokin' dish that will knock your socks off! This time, we've used it in a chilli bowl loaded with veggies and black beans for a wholesome meal with all the good stuff.
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
4 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
brown onion
1 unit
capsicum
1 unit
carrot
1 unit
zucchini
1 tin
sweetcorn
1 tin
black beans
1 sachet
All-American spice blend
1 sachet
smoked paprika
1 box
Diced Tomatoes With Garlic & Olive Oil
1 cube
vegetable stock
1 bunch
spring onions
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
1.5 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 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 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 is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice the brown onion. Cut the capsicum into 1cm pieces. Grate the carrot (unpeeled) and zucchini. Drain the sweetcorn. Drain and rinse the black beans.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, capsicum and sweetcorn and cook until softened and starting to char, 4-5 minutes. Reduce the heat to medium-high and add the carrot, zucchini and black beans. Cook until tender, 3-4 minutes.
Add the All-American spice blend, smoked paprika, the remaining butter and the remaining garlic, then cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until slightly thickened, 4-5 minutes.
While the chilli is cooking, thinly slice the spring onion.
Divide the garlic rice and smokey black bean chilli between bowls. Crumble over the fetta and garnish with the spring onion to serve.