with Cucumber Salad, Corn Chips & Yoghurt
Spice up dinner time with a black bean chilli, all the punchy flavours without the heat. We suggest grabbing a corn chip and piling up a helping of saucy beans and yoghurt. Chase it down with a cucumber salad, for that fresh kick every chilli bowl needs.
Allergens
Utensils
Tags
Garlic
2
Vegetable stock powder
1 sachet
Shredded Cheddar Cheese
1 packet
Tomato sugo
1 packet
Corn Chips
1 packet
Cucumber
1
Greek-Style Yoghurt
1 packet
Baby Leaves
1 packet
Carrot
1
All-American Spice Blend
1 sachet
Black beans
1 packet
Olive oil
1 drizzle
Butter
20 g
Water
0.25 cup
White wine vinegar
1 drizzle
• Grate carrot. Roughly chop baby leaves. Thinly slice cucumber(see ingredients). Finely chop garlic. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 2-3 minutes.
• Add black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes.
• Stir in the butter, water, tomato sugo and vegetable stock powder, until combined and slightly reduced, 1-2 minutes.
• Season with salt and pepper to taste.
• Meanwhile, in a medium bowl, combine baby leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide American-style black bean chilli between bowls. Sprinkle with shredded Cheddar cheese.
• Top with a dollop of Greek-style yoghurt.
• Serve with cucumber salad and corn chips. Enjoy!
2570
kJ
Energy (kJ)
613
kcal
Calories
28.5
g
Fat
12.5
g
of which saturates
57.5
g
Carbohydrate
14.8
g
of which sugars
15
g
Dietary Fibre
27.8
g
Protein
0
mg
Cholesterol
1980
mg
Sodium
with Sour Cream & Corn Chip Crunch
