Pop go the black beans in this fully loaded chilli! Fry them in a dry pan to make them crispy on the outside with a fluffy centre, the perfect topper for a soul-satisfying chilli made with pork mince, warming spices and veggies.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Mexican Fiesta spice blend
crushed & sieved tomatoes
shredded Cheddar cheese(ContainsMilk)
In a medium saucepan, add the water and bring 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, cut the red capsicum into 1cm chunks. Roughly chop the courgette. Roughly chop the coriander. Cut the lemon (see ingredients list) into wedges. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain and rinse the black beans (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the black beans and cook, tossing, until they pop, 3-4 minutes. Transfer to a plate. TIP: The popped beans will be your garnish.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a high heat with a drizzle of olive oil. Add the capsicum, courgette and carrot and cook, stirring, until softened, 5 minutes. Add the pork mince to the pan and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Reduce the heat to medium and add the crushed & sieved tomatoes (see ingredients list) and a good splash of water to the pork mixture. Simmer until thickened, 2 minutes. Stir through the butter and the salt and season to taste with pepper and sugar if you feel it needs it.
Divide the basmati rice and pork chilli between bowls. Top with the popped black beans, shredded Cheddar cheese, Greek yoghurt and coriander. Squeeze over the juice from the lemon wedges.