Caribbean-Style Bean Chilli

Name: Caribbean-Style Bean Chilli with Coconut Rice & Tomato Salsa
Total time: 35 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: olive oil; 1 tin coconut milk; ⅔ cup water (for the rice); ¼ tsp salt; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 tin red kidney beans; 1 sachet Mild Caribbean Jerk Seasoning; 1 pinch chilli flakes; 1 packet tomato paste; 1 packet mango chutney; 1 cup water (for the sauce); 1 sachet vegetable stock powder; 2 tomato; 1 cucumber; 1 bunch mint; 1 tsp white wine vinegar; 1 packet Greek-Style Yoghurt

with Coconut Rice & Tomato Salsa

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Red kidney beans are the star of this vegetarian main course. They're packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner, while coconut rice and a zesty tomato salsa add oodles of flavour.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

carrot

2 clove

garlic

1 tin

red kidney beans

1 sachet

Mild Caribbean Jerk Seasoning

1 pinch

chilli flakes

1 packet

tomato paste

1 packet

mango chutney

1 sachet

vegetable stock powder

tomato

cucumber

1 bunch

mint

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

⅔ cup

water (for the rice)

¼ tsp

salt

1 cup

water (for the sauce)

1 tsp

white wine vinegar

Nutrition Values

/ per serving

Calories2990 kcal

Fat21.9 g

of which saturates13.8 g

Carbohydrate95 g

of which sugars23 g

Protein20.2 g

Sodium1830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. 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 and rinse the red kidney beans.

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, red kidney beans, water (for the sauce) and vegetable stock powder. Simmer until thickened, 5-7 minutes.