Chorizo and Bean Chili

Name: Chorizo and Bean Chili with Sour Cream and Cheddar
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 250 g Chorizo Sausage, uncased; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Kidney Beans; 1 tbsp Tex-Mex Paste; 1 unit(s) Sour Cream; 1 unit(s) Crushed Tomatoes with Garlic and Onion; ½ cup Cheddar Cheese, shredded; 1 unit(s) Green Onion; 1 tsp Garlic Salt; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sour Cream and Cheddar

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Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!

Tags:

Family Friendly

Allergens:

Mustard

•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 Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Kidney Beans

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 unit(s)

Sour Cream

(Contains: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Green Onion

1 tsp

Garlic Salt

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

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories810 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate66 g

Sugar18 g

Dietary Fiber18 g

Protein48 g

Cholesterol115 mg

Sodium3100 mg

Trans Fat0.4 g

Potassium1850 mg

Calcium450 mg

Iron7.5 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

PDF

Core, then cut pepper into 1/2-inch pieces.
Thinly slice green onion.

Heat a large pot over medium-high heat.
When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
Cook, stirring occasionally, until peppers begin to soften, 2-3 min.

Add chorizo to the pot with peppers.
Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat.
Add Tex-Mex paste. Stir to combine.

Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high.
Once boiling, reduce heat to medium.
Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! Chili gets better the longer it cooks!)
Season with salt and pepper, to taste.