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Cal Smart Mexican Shrimp Chili

Cal Smart Mexican Shrimp Chili

with black beans & tortillas chips
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
730 kcal
Protein
: 
42g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Sesame
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Milk
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

16 g

Mexican Seasoning

(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Black Beans

1 unit(s)

Sweet Bell Pepper

85 g

Tortilla Chips

(May be present: Sesame, Milk)

1 unit(s)

Lime

7 g

Cilantro

1 unit(s)

Zucchini

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories730 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate101 g
Sugar18 g
Dietary Fiber20 g
Protein42 g
Cholesterol180 mg
Sodium2450 mg
Trans Fat0.1 g
Potassium1850 mg
Calcium350 mg
Iron5.5 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.
•Strainer
•Large Pot
•Measuring Spoons

Cooking Steps

1
  • Core, then cut pepper into 1/4-inch pieces. 
  • Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
  • Using a strainer, drain and rinse beans.
2
  • Heat a large pot over medium-high heat. 
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then peppers.
  • Cook for 4-5 min, stirring occasionally, until tender-crisp. 
  • Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper. 
3
  • Add crushed tomatoes, zucchini, black beans and 1/2 cup (1 cup) water to the pot with peppers. Stir to combine, then bring to a boil over high.
  • Once boiling, reduce heat to medium.
  • Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
4
  • Meanwhile, finely chop cilantro
  • Cut half the lime into wedges (use the same amount for 4 servings).
  • Drain and rinse shrimp, then pat dry with paper towels.
  • When chili has finished simmering, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.** Season with salt and pepper.
5
  • Divide chili between bowls.
  • Top with cilantro.
  • Crumble some tortilla chips over top. Serve remaining tortillas alongside.
  • Squeeze a lime wedge over top, if you like.
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