Black Bean & Roast Veggie Chilli with Garlic Rice, Cucumber Salsa & Corn Chips
Get a load of this gently spiced black bean chilli that knows no bounds when it comes to flavour. Sitting on a bed of garlic-infused rice and served with crunchy corn chips, this is a recipe for a hearty bowl you won’t soon forget.
Prep: 35 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 carrot
- 1 courgette
- 2 garlics
- 20 gr butter
- 1.25 cup water (for the rice)
- 1 packet jasmine rice
- 1 brown onion
- 1 cucumber
- 1 black beans
- 2 radishes
- white wine vinegar
- 1 sachet mexican fiesta spice blend
- 1 packet tomato paste
- 1 sachet vegetable stock powder
- 0.5 cups water (for the sauce)
- 1 packet corn chips
- 1 packet sour cream
- 1 bag coriander
- olive oil
- 2 carrots
- 2 courgettes
- 4 garlics
- 40 gr butter
- 2.5 cups water (for the rice)
- 1 packet jasmine rice
- 1 brown onion
- 1 cucumber
- 2 black beans
- 3 radishes
- white wine vinegar
- 1 sachet mexican fiesta spice blend
- 2 packets tomato paste
- 1 sachet vegetable stock powder
- 1 cup water (for the sauce)
- 1 packet corn chips
- 2 packets sour cream
- 1 bag coriander
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Cut carrot and courgette into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
Spread out evenly, then roast until tender,
20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays. - • Meanwhile, finely chop garlic.
• In a medium saucepan, heat the
butter with a dash of olive oil over medium
heat. Cook half the garlic until fragrant,
1-2 minutes.
• Add the water (for the rice) and a generous
pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce the heat to low. Cook for 12 minutes,
then remove from heat. Keep covered until rice is
tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek! - • While the rice is cooking, finely chop onion.
Roughly chop cucumber and radish. Drain and
rinse black beans.
• In a medium bowl, combine cucumber, radish
and a drizzle of white wine vinegar and olive
oil. Toss to combine. Season to taste and set
aside. - • When the veggies have 5 minutes remaining,
heat a large frying pan over medium-high heat
with a drizzle of olive oil. Cook onion until
tender, 4-5 minutes.
• SPICY! This spice blend is hot! Add less if you're
sensitive to heat. Add Mexican Fiesta spice
blend, tomato paste and remaining garlic and
cook until fragrant, 1 minute.
• Reduce heat to medium. Stir in vegetable stock
powder, water (for the sauce) and black beans
and cook until slightly reduced, 2-3 minutes. - • Stir roasted veggies through the chilli. Season
with salt and pepper. - • Divide garlic rice between bowls. Top with black
bean and roast veggie chilli, cucumber salsa and
corn chips.
• Dollop with sour cream. Tear over
coriander to serve. Enjoy!