HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Beef Chilli
Caribbean Beef Chilli

Caribbean Beef Chilli

with Coconut Rice & Charred Corn-Mint Salad

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We’ve packed the signature flavours of the Caribbean into this mouth-watering beef chilli, served with fluffy coconut rice and a refreshing corn-mint salad.


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

coconut milk

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)



2 clove


½ tin



long red chilli

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 packet

apricot sauce

1 packet

tomato paste

1 bunch




1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

¾ cup

water (for the rice)

¼ tsp

salt (for the rice)

¾ cup

water (for the beef)

¼ tsp

salt (for the beef)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4194 kJ
Fat39.8 g
of which saturates21.2 g
Carbohydrate88.1 g
of which sugars21.4 g
Protein43.5 g
Sodium2037 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the coconut milk, water (for the rice) and salt (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!


While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic. Drain the sweetcorn (see ingredients). Finely chop the long red chilli (if using).


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Return the frying pan to a medium- high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Add the apricot sauce, tomato paste, water (for the beef), salt (for the beef) and long red chilli (if using) to the beef mince. Stir to combine and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.


While the chilli is simmering, finely chop the mint leaves. Slice the lemon into wedges. Roughly chop the baby spinach leaves. Add the mint, baby spinach, a squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season to taste and toss to combine. TIP: Seasoning is key in this salad, so taste and add more lemon juice, salt or pepper if you like.


Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the charred corn- mint salad and any remaining lemon wedges.