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Beef and Bean Chili

Beef and Bean Chili

with Sour Cream and Cheddar

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Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!

Tags:Easy Clean-up
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

56 g

Yellow Onion

160 g

Sweet Bell Pepper

370 mL

Kidney Beans

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(ContainsMilk/Lait)

370 mL

Crushed Tomatoes

1 unit

Beef Broth Concentrate

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Green Onion

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate47 g
Sugar15 g
Dietary Fiber17 g
Protein43 g
Cholesterol89 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Thinly slice green onion.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 min.

3

Add beef to the pot with veggies. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.

4

Add crushed tomatoes, 1/2 cup water (dbl for 4 ppl), broth concentrate and beans, including liquid. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!) Season with salt and pepper, to taste.

5

Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.