Black Bean Chilli

Black Bean Chilli

with Brown Rice and Citrus Crème Fraîche

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We’re a traditional bunch here at the HelloFresh Farm. That’s why we decided to use chipotle, a smoky chilli paste, produced by local farmers in the Oaxaca region of Mexico, who use age-old methods to work the land and produce this rich, sweet, spicy concoction. Add bit by bit, it’s hot!


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

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

½ unit(s)

Red Onion

1 unit(s)


30 grams

Cheddar Cheese


1.5 tsp

Ground Cumin

15 grams

Tomato Puree

1 tin(s)

Chopped Tomatoes

½ tin(s)

Mixed Beans

½ tbsp

Chipotle Paste

½ unit(s)


1 pot(s)

Creme Fraiche


½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat24.0 g
of which saturates15.0 g
Carbohydrate74 g
of which sugars15.0 g
Dietary Fiber0 g
Protein21 g
Cholesterolnull mg
Salt4.29 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a large saucepan of water on high heat and add a pinch of salt. Rinse the rice in a sieve under running water for 1 minute. Pop the brown rice in the pan of boiling water, turn down the heat to medium and boil for 25 mins. Drain the rice in your sieve and return to the pan. Cover with a lid to keep warm and leave off the heat until the chilli is ready.


Halve, peel and thinly slice the red onion into half moons. Quarter the courgette lengthways and then chop into 1cm chunks. Grate the cheddar cheese.


Heat a splash of olive oil in a frying pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off the pan, add the cumin, courgette and tomato purée and stir everything together.


After 1 minute, add the diced tomatoes and a pinch of sugar (if you have some) and turn the heat to medium. Drain and rinse the mixed beans in a colander and add to the pan along with the vegetable stock pot. Stir to dissolve the stock pot. Lastly, add the chipotle paste. TIP: Add a little chipotle paste at a time as it’s hot! Simmer on low heat for 5-10 mins.


Zest the lime. TIP: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter. Put the crème fraîche into a small bowl, and mix in a pinch of lime zest and a squeeze of lime juice.


Serve your bean chilli with the brown rice, sprinkle the cheddar cheese on top and finish with a good dollop of citrus crème fraîche and a big squeeze of lime juice. ¡Buen provecho!