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Carb Smart Chipotle Beef Chili
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Carb Smart Chipotle Beef Chili

Carb Smart Chipotle Beef Chili

with Poblano Peppers and Cheddar Cheese

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 Pot
Spicy
Carb 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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

7 g

Cilantro

200 g

Zucchini

160 g

Hot Pepper

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

¼ tsp

Chipotle Powder

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

56 g

Yellow Onion

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

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

Large Pot
Measuring Spoons
Measuring Cups

Instructions

Prep
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.

Cook veggies
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.

Cook beef
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.

Cook chili
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!)

Finish and serve
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.