American Beef & Black Bean Chilli
with Leafy Salsa, Corn Chips & Yoghurt
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Sesame
- Soy
Ingredients
1 sachet
Vegetable Stock Powder
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Carrot
1 sachet
All-American Spice Blend
1 packet
Black Beans
Nutrition Values
Cooking Steps
• Grate carrot. Roughly chop baby leaves. Thinly slice cucumber (see ingredients). Finely chop garlic. Drain and rinse half the black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Add drained and rinsed black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes.
• Stir in the butter, water, tomato sugo and vegetable stock powder, until combined and slightly reduced, 1-2 minutes. • Season to taste.
• Meanwhile, combine baby leaves, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper.
• Divide American-style beef and black bean chilli between bowls. Sprinkle over shredded Cheddar cheese. • Top with radish salsa and Greek-style yoghurt. • Serve with corn chips. Enjoy!
