Everyone loves a DIY dinner, and this loaded American chilli is the ultimate customisable bowl. Start with rice and a beef-bean chilli then start piling on the cheese, yoghurt, fresh tomato, herbs and charred corn. It’s a great way to get everyone involved, plus it simply tastes delicious!
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
All-American spice blend
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the tomatoes. Finely chop the coriander. Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain the sweetcorn. Drain and rinse the black beans. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the kernels are jumping out.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.
Add the grated carrot and black beans to the pan and cook until softened, 2-3 minutes.
Add the chopped tomatoes with roast garlic and onion and water (for the sauce) to the pan and crumble in 1 beef stock cube. Reduce the heat to medium-high and cook until reduced and thickened, 3-4 minutes.
Divide the rice and American chilli between bowls. Top with the grated Cheddar cheese, tomato, charred corn and Greek yoghurt. Garnish the adult portions with the coriander.