Carb Smart Jalapeño Chili with Plant-Based Protein Shreds

Name: Carb Smart Jalapeño Chili with Plant-Based Protein Shreds with Cheddar Cheese
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 200 g Plant-Based Protein Shreds; 7 g Chives; 1 unit(s) Jalapeño; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 1 unit(s) Sour Cream; ¼ cup Cheddar Cheese, shredded; 1 unit(s) Yellow Onion; 1 tbsp Garlic Puree; 8 g Mexican Seasoning; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1 tbsp Oil*

with Cheddar Cheese

Get Up To 20 Free Meals + Free Sides for Life

This nourishing low-carb chili swaps out traditional beans for plant-based protein shreds and 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.

Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Yellow onion • Jalapeno pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chives.

Tags:

Spicy

•Carb Smart

•Quick

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

7 g

Chives

1 unit(s)

Jalapeño

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sour Cream

¼ cup

Cheddar Cheese, shredded

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

8 g

Mexican Seasoning

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

Nutrition Values

Calories550 kcal

Fat35 g

Saturated Fat8 g

Carbohydrate38 g

Sugar17 g

Dietary Fiber7 g

Protein25 g

Cholesterol25 mg

Sodium1530 mg

Trans Fat0.3 g

Potassium1100 mg

Calcium250 mg

Iron2.3 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

Cooking Steps

Before starting, wash and dry all produce.
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.)

Heat a large pot over medium-high.
When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Add more jalapeños if you like it spicy!)
Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
Season with salt and pepper.
Remove from heat. Transfer veggies to a plate.

Reheat the same pot over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions.
Cook for 6-8 min, tossing occasionally, until cooked through.**
Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
Season with salt and pepper.

To the pot with protein shreds, add crushed tomatoes and 1/2 cup (1 cup) water. Stir to combine, then bring to a boil over high.
Once boiling, reduce heat to medium.
Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)

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

If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.