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Mexican Bean & Veggie Chilli

Mexican Bean & Veggie Chilli

with Cheddar Cheese & Homemade Tortilla Chips

Vegetarian
Read more

Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! We promise.

Tags:SpicyVeggie
Allergens:MilkGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 unit

carrot

2 clove

garlic

½ tin

sweetcorn

1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

1 pinch

chilli flakes

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

4 unit

mini flour tortillas

(ContainsGluten)

1 bunch

coriander

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2.5 tbs

hot water

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat27.7 g
of which saturates13.4 g
Carbohydrate72.7 g
of which sugars24.3 g
Dietary Fibre0 g
Protein26.8 g
Cholesterol0 mg
Sodium2160 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans.

2

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and sweetcorn and cook until softened, 5 minutes. Add the Mexican Fiesta spice blend, a pinch of chilli flakes (if using) and the garlic and cook until fragrant, 1-2 minutes.

3

Add the chopped tomatoes, red kidney beans and hot water to the pan. Add the vegetable stock and brown sugar. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir through the butter and season to taste with salt and pepper.

TIP: Butter helps to smooth the acidity from the tomato. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

4

While the chilli is simmering, slice the mini flour tortillas (see ingredients list) into 3cm wedges. Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. Arrange in a single layer and bake until golden, 6-8 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!

5

While the tortilla chips are baking, roughly chop the coriander.

6

Divide the Mexican bean and veggie chilli between bowls, top with a dollop of yoghurt and sprinkle with the shredded Cheddar cheese and coriander. Serve with the tortilla chips.