Quick Paprika-Spiced Beef & Black Bean Chilli
with Cucumber Salad, Corn Chips & Sour Cream
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Sesame
- Soy
Spice up dinner time with a black bean chilli, all the punchy flavours without the heat. We suggest grabbing a corn chip and piling up a helping of saucy beans and sour cream. Chase it down with a cucumber salad for that fresh kick every chilli needs.
Ingredients
1 sachet
Vegetable Stock Powder
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
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Carrot
2
Garlic
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Black Beans
1 packet
Leek
250 g
Beef Mince
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Roughly chop baby leaves. Thinly slice cucumber. Finely chop garlic. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and beef mince, breaking up beef with a spoon, until just browned, 3-4 minutes. • Add 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 & black bean chilli between bowls. Sprinkle over shredded Cheddar cheese. • Top with cucumber salad and Greek-style yoghurt. • Serve with corn chips. Enjoy!
