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
Olive oil
Carrot
1
Baby Leaves
1 packet
Cucumber
1
Garlic
2 clove
Black beans
1 packet
All-American Spice Blend
1 sachet
Butter
20 g
Water
0.25 cup
Tomato sugo
1 packet
Vegetable stock powder
1 sachet
White wine vinegar
drizzle
Shredded Cheddar Cheese
1 packet
Greek-Style Yoghurt
1 packet
Corn Chips
1 packet
• Grate carrot. Roughly chop baby leaves. Thinly slice cucumber. 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. 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 to taste.
• Meanwhile, combine baby leaves, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper.
• Divide American-style black bean chilli between bowls. Sprinkle over shredded Cheddar cheese. • Top with cucumber salad and Greek-style yoghurt. • Serve with corn chips. Enjoy!
3065
kJ
Energy (kJ)
32.4
g
Fat
12.8
g
of which saturates
84.8
g
Carbohydrate
16
g
of which sugars
27.5
g
Protein
1824
mg
Sodium
