Sweet Potato & White Bean Chilli
with Rice & Chunky Guacamole
A classic bowl of Mexican chilli gets a fresh spin with this veggie-packed version that uses white beans instead of red. You'll love the fresh flavours and chunky guacamole, and on a bed of steamed rice it's a hearty bowl of comfort food!
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
brown onion
1 unit
sweet potato
1 unit
red capsicum
2 clove
garlic
1 unit
zucchini
1 tin
cannellini beans
1 sachet
Mexican Fiesta spice blend
1 box
diced tomatoes
1 bag
coriander
1 unit
lime
1 unit
avocado
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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!
While the rice is cooking, finely chop the brown onion. Cut the sweet potato (unpeeled) into 1cm cubes. Cut the red capsicum into 1cm pieces. Finely chop the garlic (or use a garlic press). Grate the zucchini. Drain and rinse the cannellini beans. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the onion, sweet potato and capsicum and cook until softened slightly, 6-8 minutes. Add the garlic (reserve a small pinch for the guacamole), Mexican Fiesta spice blend and zucchini and cook until fragrant, 2-3 minutes. SPICY! Use less of the spice blend if you're sensitive to heat!
Add the salt, diced tomatoes, water (for the sauce) and cannellini beans to the frying pan. Cover with a lid or foil and reduce the heat to medium. Simmer until the sweet potato is soft, 10-15 minutes. Season to taste with salt and pepper. TIP: If you find the mixture too acidic, add a pinch of sugar to mellow the flavour.
While the chilli is simmering, finely chop the coriander. Slice the lime into wedges. Scoop the avocado flesh into a medium bowl and add the reserved garlic, a squeeze of lime juice, 1/2 the coriander and a pinch of salt and pepper. Mash together using a fork, until just combined but still chunky.
Divide the rice between bowls and top with the sweet potato and white bean chilli. Top with a dollop of Greek yoghurt, the guacamole and the remaining coriander. Serve with the remaining lime wedges.