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
Quick
Allergens:
Mustard
Milk

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

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Kidney Beans

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Green Onion

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Salt and Pepper*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate65 g
Sugar18 g
Dietary Fiber17 g
Protein52 g
Cholesterol110 mg
Sodium2630 mg
Trans Fat1 g
Potassium1850 mg
Calcium450 mg
Iron8.5 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
  • 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 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.
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.
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