HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey Cannellini Bean Chilli
Smokey Cannellini Bean Chilli

Smokey Cannellini Bean Chilli

with Cheesy Baked Potato & Chipotle Crema

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Prepare to meet your perfect match… If you like cheesy roasted potato, gently spiced bean chilli and mild chipotle, it'll be love at first bite with this unbelievably delicious dinner.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 unit

brown onion

2 clove


1 unit


1 unit


1 bunch

spring onion

1 tin

cannellini beans


1 packet

sour cream


1 tub

mild chipotle sauce

1 sachet

All-American spice blend

½ sachet

smoked paprika

½ tin

crushed & sieved tomatoes

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

¼ tsp


¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2800 kJ
Fat22.6 g
of which saturates13.5 g
Carbohydrate77 g
of which sugars24.6 g
Dietary Fibre0 g
Protein28.8 g
Cholesterol0 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then divide the potato into two piles, with the chunks close together but in a single layer. Bake for 20 minutes.


While the potato is baking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the tomato. Thinly slice the spring onion. Drain and rinse the cannellini beans. In a small bowl, combine the sour cream and mild chipotle sauce.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and tomato and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.


Add the cannellini beans, All-American spice blend and smoked paprika (see ingredients list) to the pan and stir to combine. Add the crushed & sieved tomatoes (see ingredients list), the salt and water and cook, stirring, until well combined. Season to taste with pepper, reduce the heat to medium and simmer until thickened, 6-8 minutes. Add the baby spinach leaves, remove the pan from the heat and stir through until just wilted, 1 minute.


While the chilli is simmering, remove the potato from the oven and sprinkle the shredded Cheddar cheese over each pile. Return to the oven and bake until the cheese is melted and the potato is tender, 5-10 minutes.


Divide the cheesy baked potato between plates and spoon over the smokey cannellini bean chilli. Top with a dollop of chipotle crema and sprinkle with the spring onion.