Who doesn't love a piping hot bowl of chilli? Sure to leave you feeling satisfied and nurtured, this one's packed with the goodness of veggies and black beans, plus creamy avocado and yoghurt to top it off. Kick your shoes off and dig in!
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
vegetable stock powder
mild chipotle sauce
Tex-Mex spice blend
shredded Cheddar cheese(ContainsMilk)
Finely chop the brown onion, celery and garlic. Peel and cut the kumara into bite-sized chunks. Drain the sweetcorn (see ingredients). Drain the black beans (no need to rinse!).
TIP: Not rinsing the beans helps to thicken the sauce.
TIP: Leave the kumara unpeeled if you prefer.
In a large pot or saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the onion, celery and kumara until softened slightly, 3-4 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes.
Add the black beans, sweetcorn, tomato sugo, the water, brown sugar and vegetable stock powder to the veggies. Cover with a lid and bring to the boil, then reduce the heat to medium and simmer, covered and stirring occasionally, until the kumara is tender, 15-20 minutes.
While the chilli is simmering, slice the avocado in half, scoop out the flesh and roughly chop.
When the kumara is tender, remove the pan from the heat, then stir through the butter and mild chipotle sauce. Season to taste.
Divide the black bean, kumara and chipotle chilli between bowls. Top with the shredded Cheddar cheese and avocado. Serve with the Greek-style yoghurt.