Smokey Black Bean Chilli
with Garlic Rice & Feta
Who doesn't love a piping hot bowl of American-style chilli? Sure to leave you feeling satisfied and nurtured, this one's packed with the goodness of veggies and beans, plus aromatic garlic rice and crumbly feta to top it off. Kick your shoes off and dig in!
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
2 clove
garlic
1 packet
basmati rice
1 unit
onion
1 unit
carrot
½ tin
sweetcorn
1 tin
black beans
(Contains Soy; )
1 sachet
All-American Spice Blend
1 sachet
smoked paprika
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bunch
spring onion
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 unit
tomato
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
2 tbs
water (for the sauce)
Nutrition Values
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir 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. Roughly chop the tomato. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Drain and rinse the black beans.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and sweetcorn and cook until softened and slightly charred, 4-5 minutes. Reduce the heat to medium-high and add the carrot, tomato and black beans. Cook until tender, 3-4 minutes.
Add the remaining butter, All-American spice blend and smoked paprika and cook until fragrant, 1 minute. Add the chopped tomatoes, water (for the sauce) and the vegetable stock and simmer until slightly thickened, 4-5 minutes. Stir through the baby spinach leaves until wilted.
While the chilli is simmering, thinly slice the spring onion.
Divide the garlic rice and smokey black bean chilli between bowls. Crumble over the feta and garnish with the spring onion.