with Sour Cream & Parsley
You're in for a treat with this American-spiced, veggie-loaded butter bean chilli; it has a subtle sweetness from a bit of BBQ sauce, and is the perfect match for the melty Cheddar potatoes. Serve with a dollop of sour cream for a touch of tang, and don't forget the parsley garnish for a fresh pop of flavour. *This recipe is under 650kcal per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Brown onion
1
Garlic
2 clove
Carrot
1
Celery
1 stalk
Butter beans
1 tin
Passata
1 box
Capsicum
1 bag
Parsley
1 bag
Light Sour Cream
1 packet
All-American spice blend
1 sachet
BBQ sauce
1 packet
Cheddar cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15-20 minutes (it will finish roasting in step 5!). TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, finely chop brown onion and garlic. • Roughly chop capsicum. • Grate carrot. Thinly slice celery. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot, capsicum and celery, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute.
• Stir in butter beans, All-American spice blend and BBQ sauce. Add passata and a splash of water and cook, stirring, until well combined. • Season to taste, reduce heat to medium and simmer until thickened, 3-4 minutes.
• Remove potato from oven. Sprinkle with shredded Cheddar cheese. • Return to oven to roast until potato is tender and cheese is melted, a further 5 minutes.
• Divide smokey bean chilli between plates or bowls. Top with cheesy potatoes. • Dollop over light sour cream. Tear over parsley to serve. Enjoy!
2402
kJ
Energy (kJ)
16.9
g
Fat
10.1
g
of which saturates
71.4
g
Carbohydrate
32.3
g
of which sugars
25.9
g
Protein
1298
mg
Sodium
