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Beef and Bean Chili

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!

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

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 traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Green Onion

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

½ tbsp

Oil*

Nutrition Values

Calories660 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate44 g

Sugar16 g

Dietary Fiber15 g

Protein44 g

Cholesterol110 mg

Sodium2370 mg

Trans Fat1 g

Potassium1650 mg

Calcium350 mg

Iron6.5 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

Cooking Steps

1

Core, then cut pepper into 1/2-inch pieces.
Thinly slice green onion.

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.

Meal right image

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