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Smokey American Bean Chilli

Smokey American Bean Chilli

with Corn Salsa and Coconut Rice

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Who doesn't love a piping hot bowl of American-style chilli? Sure to leave you feeling satisfied and nurtured, this one's packed with the goodness of veggies, beans and creamy coconut rice to top it off. Grab a fork and dig in!

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin

coconut milk

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ tin

sweetcorn

1 unit

carrot

1 unit

red onion

1 clove

garlic

1 tin

red kidney beans

1 sachet

All-American Spice Blend

(May be presentGluten)

1 tin

chopped tomatoes

1 sachet

vegetable stock

1 bunch

spring onion

1 unit

tomato

½ unit

lemon

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp

salt

⅓ cup

water (for the sauce)

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3750 kJ
Fat26.4 g
of which saturates15.6 g
Carbohydrate121 g
of which sugars39.2 g
Protein26.6 g
Sodium1760 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 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!

2

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl.

3

Grate the carrot (unpeeled). Finely chop the red onion. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a little for the salsa if you like) and cook, stirring, until softened, 4-5 minutes. Add the All-American spice blend, garlic and a pinch of the chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the carrot, chopped tomatoes, red kidney beans, vegetable stock and water (for the sauce). Bring to the boil, then reduce the heat to medium and simmer for 5-7 minutes. Stir through the butter and season to taste with salt and pepper.

5

While the chilli is simmering, thinly slice the spring onion. Roughly chop the tomato. Slice the lemon (see ingredients list) into wedges. Add the spring onion, tomato, a pinch of chilli flakes (if using) and any reserved onion to the bowl with the charred corn. Add a squeeze of lemon juice, season with salt and pepper and toss to combine.

6

Divide the coconut rice and smokey American bean chilli between bowls. Top with the charred corn salsa and serve with any remaining lemon wedges.