Caribbean-Style Bean Chilli

Name: Caribbean-Style Bean Chilli with Coconut Rice & Charred Corn Salsa
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin coconut milk; 1 packet basmati rice; pinch salt; 1 carrot; 1 tin red kidney beans; 1 packet tomato paste; 1 sachet Apricot Sauce; 1 sachet vegetable stock powder; ½ tin sweetcorn; 1 tomato; drizzle white wine vinegar; 1 bunch mint; ⅔ cup water (for the rice); 2 clove garlic; 1 sachet Mild Caribbean Jerk Seasoning; 1 cup water (for the sauce); 1 packet Greek-Style Yoghurt; 1 pinch chilli flakes

with Coconut Rice & Charred Corn 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

1 tin

red kidney beans

1 packet

tomato paste

1 sachet

Apricot Sauce

1 sachet

vegetable stock powder

½ tin

sweetcorn

tomato

1 bunch

mint

2 clove

garlic

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 pinch

chilli flakes

Not included in your delivery

olive oil

pinch

salt

drizzle

white wine vinegar

⅔ cup

water (for the rice)

1 cup

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)4463 kJ

Fat31.4 g

of which saturates21.2 g

Carbohydrate123.7 g

of which sugars26.5 g

Protein58.7 g

Sodium4020 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the coconut milk, water(for the rice) and the salt, stir 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. Finely chop the garlic. Drain and rinse the red kidney beans. Drain the sweetcorn (see ingredients).

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) until fragrant, 1-2 minutes. Add the tomato paste and cook until fragrant, 1-2 minutes. Add the apricot sauce, red kidney beans, water(for the sauce) and vegetable stock powder. Reduce the heat to medium and simmer until thickened, 5-7 minutes. TIP: Add a splash more water if the chilli looks too thick.

While the chilli is simmering, roughly chop the tomato. Pick and roughly chop the mint leaves. Add the tomato, mint, a drizzle of white wine vinegar and olive oil to the charred corn. Season to taste.