Beyond Meat® and Black Bean Chili
with Cheddar Cheese and Sour Cream
Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, Beyond Meat® 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Beyond Meat®
1 piece
Black Beans
1 piece
Crushed Tomatoes with Garlic and Onion
1 piece
Sweet Bell Pepper
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 piece
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
85 g
Tortilla Chips
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**
- Carefully drain excess fat from pot.
- Season with salt and pepper.
- Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with Beyond Meat®. Cook, stirring often, until fragrant, 1-2 min.
- Add crushed tomatoes, black beans with their 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 Beyond Meat®, prepare, cook and plate it the same way as the chorizo, until cooked through, 5-6 min.**
