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Carb Smart Chipotle Beef Chili

Carb Smart Chipotle Beef Chili

with Poblano Peppers and Cheddar Cheese

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This nourishing low-carb chili swaps beans with lots of wholesome veggies! Spicy chipotle and melty cheddar cheese amp up the deliciousness.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:One PotSpicyCarb Smart
Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

7 g

Cilantro

200 g

Zucchini

160 g

Poblano Pepper

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

¼ tsp

Chipotle Powder

3 tbsp

Sour Cream

(ContainsMilk)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

56 g

Yellow Onion

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate35 g
Sugar19 g
Dietary Fiber9 g
Protein36 g
Cholesterol85 mg
Sodium770 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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut zucchini into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Core, then cut bell pepper and poblano into 1/2-inch pieces. (TIP: We suggest using gloves when prepping poblanos!) Roughly chop cilantro.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, bell peppers and poblanos. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, to taste. Remove from heat. Transfer veggies to a plate.

3

Reheat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic puree, Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

4

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to the pot with beef. 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. It gets better the longer it cooks!)

5

When chili is done, add veggies. Season with salt and pepper. Cook, stirring often, until warmed through, 2-3 min. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheese.