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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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!)
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.
