Beef and Bean Chili
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Beef and Bean Chili

Beef and Bean Chili

with Sour Cream and Cheddar

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:
Family Friendly
Allergens:
Mustard
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 piece

Green Bell Pepper

370 mL

Kidney Beans

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

6 tbsp

Sour Cream

(Contains Milk)

1 piece

Crushed Tomatoes with Garlic and Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 piece

Green Onion

1 tsp

Garlic Salt

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories570 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate38 g
Sugar16 g
Dietary Fiber12 g
Protein39 g
Cholesterol95 mg
Sodium2270 mg
Trans Fat1 g
Potassium1550 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.

Cook peppers
2

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

Cook beef
3

Add beef to the pot with peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Tex-Mex paste. Stir to combine.

Cook chili
4

Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. 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! Chili gets better the longer it cooks!)Season with salt and pepper, to taste.

Finish and serve
5

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