Black Bean, Chicken & Roast Veggie Chilli
with Garlic Rice, Cucumber Salsa & Corn Chips
Get a load of this gently spiced black bean and chicken chilli that knows no bounds when it comes to flavour. Sitting on a bed of garlic-infused rice and served with crunchy corn chips, this is a recipe for a hearty bowl you won’t soon forget.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
courgette
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Brown Onion
1
cucumber
1 tin
black beans
(Contains Soy; )
2
radish
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
Plant-Based Sour Cream
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
drizzle
white wine vinegar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat 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 and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, finely chop onion. Roughly chop cucumber and radish. Drain and rinse black beans. Cut chicken breast into 2cm chunks. • In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste and set aside.
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and chicken, tossing occasionally, until browned and cooked through, 5-6 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. Stir in vegetable stock powder, water (for the sauce) and black beans and cook until slightly reduced, 2-3 minutes.
• Stir roasted veggies through the chilli. Season with salt and pepper.
• Divide garlic rice between bowls. Top with black bean, chicken and roast veggie chilli, cucumber salsa and corn chips. • Dollop with plant-based sour cream. Tear over coriander to serve. Enjoy!