Mexican Bean & Veggie Chilli
with Cheddar Cheese & Homemade Tortilla Chips
Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! We promise.
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
Ingredients
1 unit
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
(Contains Gluten; )
1 bunch
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
tbs
olive oil
2.5 tbs
hot water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
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.
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.
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.
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!
While the tortilla chips are baking, roughly chop the coriander.
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.
