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Smokey Black Bean Chilli

Smokey Black Bean Chilli

with Garlic Rice & Feta

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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 and beans, plus aromatic garlic rice and crumbly feta to top it off. Kick your shoes off and dig in!

Allergens:Milk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

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

1 unit

brown onion

1 unit

carrot

½ tin

sweetcorn

1 tin

black beans

1 sachet

All-American spice blend

1 sachet

smoked paprika

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bunch

spring onion

1 block

feta cheese

(ContainsMilk)

1 unit

tomato

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3540 kJ
Fat26.7 g
of which saturates15.2 g
Carbohydrate120 g
of which sugars26.5 g
Dietary Fibre0 g
Protein27.8 g
Cholesterol0 mg
Sodium2450 mg
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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

Thinly slice the brown onion. Roughly chop the tomato. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Drain and rinse the black beans.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and sweetcorn and cook until softened and slightly charred, 4-5 minutes. Reduce the heat to medium-high and add the carrot, tomato and black beans. Cook until tender, 3-4 minutes.

4

Add the remaining butter, All-American spice blend and smoked paprika and cook until fragrant, 1 minute. Add the chopped tomatoes, water (for the sauce) and the vegetable stock and simmer until slightly thickened, 4-5 minutes. Stir through the baby spinach leaves until wilted.

5

While the chilli is simmering, thinly slice the spring onion.

6

Divide the garlic rice and smokey black bean chilli between bowls. Crumble over the feta and garnish with the spring onion.