Carb Smart Jalapeño-Chorizo Chili
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Carb Smart Jalapeño-Chorizo Chili

Carb Smart Jalapeño-Chorizo Chili

with Cheddar Cheese

This nourishing, low-carb chili swaps out traditional beans for lots of wholesome veggies! Spicy jalapeños and melty cheddar cheese amp up the deliciousness.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Chorizo Sausage, uncased

7 g


1 unit(s)


1 unit(s)

Sweet Bell Pepper


Crushed Tomatoes

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories600 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate35 g
Sugar16 g
Dietary Fiber10 g
Protein30 g
Cholesterol105 mg
Sodium1760 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium250 mg
Iron4 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.


Large Pot
Measuring Spoons
Measuring Cups


  • Peel, then cut onion into 1/4-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Roughly chop chives.
  • Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeño!) 
Cook veggies
  • Heat a large pot over medium-high heat. 
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.) 
  • Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. 
  • Season with salt and pepper. 
  • Remove from heat. Transfer veggies to a plate. 
Cook chorizo
  • Reheat the same pot over medium.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions.
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat.
  • Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper.
Cook chili
  • Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with chorizo. 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!)
Finish and serve
  • 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 chives and cheese.
Modularity Step (under step 3)

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**

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