American-Style Black Bean Chilli
with Cucumber Salad, Corn Chips & Yoghurt
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 yoghurt. Chase it down with a radish salad, for that fresh kick every chilli bowl needs.
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 packet
baby leaves
1
cucumber
2 clove
garlic
1 tin
black beans
(Contains Soy; )
1 sachet
All-American Spice Blend
1 packet
tomato sugo
1 sachet
vegetable stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate carrot. Roughly chop baby leaves. Thinly slice cucumber (see ingredients). 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 until tender, 2-3 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 black bean chilli between bowls. Sprinkle over shredded Cheddar cheese. • Top with cucumber salad and Greek-style yoghurt. • Serve with corn chips. Enjoy!