Beef and Black Bean Chili
with Cheddar Cheese and Sour Cream
Nothing says cold weather food like a big bowl of warm chili! In this oh -so-quick and tasty version, beef is stewed with black beans. It wouldn't be chili without the fixins', so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 unit(s)
Black Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Crustaceans, Fish, Sulphites, Egg)
85 g
Tortilla Chips
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain excess fat. Season with salt and pepper.
- Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with beef.
- Cook, stirring often, until fragrant, 1-2 min.
- Add crushed tomatoes, black beans with canning liquid and 1/2 tsp (1 tsp) sugar to the pot.
- Bring to a boil, then reduce heat to medium-low.
- Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min.
- Season with salt and pepper.
- Meanwhile, line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.)
- Gently crush tortilla chips in the bag until pieces are about 1-inch in size.
- Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)
- Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)
- Season chili with salt and pepper, to taste.
- Divide chili between bowls.
- Sprinkle tortilla chips over top, then top with cheese.
- Finish with a dollop of sour cream.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.**
