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!
Unfortunately, this week's coriander was in short supply, so we've replaced it with spring onion. Don't worry, the recipe will be just as delicious!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
red kidney beans
All-American spice blend
vegetable stock powder
water (for the rice)
water (for the sauce)
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!
While the rice is cooking, drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl.
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.
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.
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.
Divide the coconut rice and smokey American bean chilli between bowls. Top with the charred corn salsa and serve with any remaining lemon wedges.