Chilli sin carne
July 25, 2013 § Leave a comment
Ingredients for two people
|2 tbs||olive oil|
|1/2||red onion, finely diced|
|2||garlic cloves, crushed|
|1||red capsicum, sliced & chopped|
|2 tsp||HF chilli spice|
|1 tin||diced tomatoes|
|1 tin||red kidney beans, strained & rinsed|
|10 g||dark chocolate|
|75 g||cheddar cheese, grated|
|3 tbs||coriander, chopped|
For the chilli
Heat the olive oil in a pan over medium-high heat. Add the red onion, garlic, and the red capsicum, and cook for 3 minutes or until the capsicum begins to soften. Add the HF chilli spice mix and cook for a further 2 minutes. Now add in the diced tomatoes, red kidney beans, lentils, and the dark chocolate, bring to a gentle simmer by lowering the heat a little. Leave to simmer away for 20 minutes. While the chilli is cooking you can boil your rice.
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
Remove the chilli from the heat. Divide your rice between bowls and top with the chilli. Sprinkle of the grated cheddar cheese and the freshly chopped coriander.
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