Black Bean Chilli

Name: Black Bean Chilli with Brown Rice and Citrus Crème Fraîche
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Brown Basmati Rice; ½ Red Onion; 1 Courgette; 30 Mature Cheddar Cheese; 1.5 Ground Cumin; 15 Tomato Puree; 1 Chopped Tomatoes; ½ Mixed Beans; ½ Chipotle Paste; ½ Lime; 1 Creme Fraiche; ½ Vegetable Stock Pot

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!

Allergens:

Milk

•Celery

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

150

Brown Basmati Rice

Red Onion

Courgette

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

1.5

Ground Cumin

Tomato Puree

Chopped Tomatoes

Mixed Beans

Chipotle Paste

Lime

Creme Fraiche

(Contains: Milk)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Nutritional information

Energy (kJ)2544 kJ

Energy (kcal)608 kcal

Fat24 g

of which saturates15 g

Carbohydrate74 g

of which sugars15 g

Protein21 g

Salt4.3 g

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

Utensils

•Medium Saucepan

•Sieve

•Grater

•Knife

•Grill Pan

•Bowl

Instructions

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!