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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit
Crushed Tomatoes with Garlic and Onion
1 unit
Sweet Bell Pepper
1 unit
Green Onion
370 mL
Kidney Beans
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Salt
85 g
Tortilla Chips
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.
Heat a large pot over medium-high heat. When the pot is 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.
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.
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.
Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.
