Mexican Bean & Veggie Chilli
with Cheddar Cheese & Homemade Tortilla Chips
Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! We promise.
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 unit
onion
1 unit
carrot
1 unit
capsicum
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 pinch
chilli flakes
1 tin
chopped tomatoes
1 tin
red kidney beans
4 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bunch
coriander
1 sachet
vegetable stock powder
Not included in your delivery
tbs
olive oil
2 tbs
hot water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.
TIP: Finely chopping the veggies helps them cook in the allocated time.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and capsicum and cook until softened, 5 minutes. Add the Mexican Fiesta spice blend, a pinch of chilli flakes (if using) and the garlic and cook until fragrant, 1-2 minutes.
Add the chopped tomatoes, red kidney beans and hot water to the frying pan with the veggies. Add the vegetable stock and brown sugar and bring to the boil. Reduce the heat to medium and cook until slightly thickened, 10-15 minutes. Stir through the butter and season to taste with salt and pepper.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
While the chilli is simmering, slice the mini flour tortillas (see ingredients list) into 3cm wedges. Place on an oven tray lined with baking paper, drizzle (or spray) with olive oil and season with salt and pepper. Arrange in a single layer and bake until golden, 6-8 minutes.
While the tortilla chips are baking, roughly chop the coriander.
Divide the Mexican bean and veggie chilli between bowls. Top with the yoghurt and sprinkle with shredded Cheddar cheese and the coriander. Serve with the tortilla chips.