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Chipotle Beef Chili

Chipotle Beef Chili

with Poblano Peppers and Cheddar Cheese

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This nourishing low-carb chili replaces beans with lots of wholesome veggies! We added extra fun... spicy chipotle and melty cheddar cheese are mucho delicioso!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:One PotSpicyQuickCarb Smart (50g or less)
Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

200 g

Zucchini

160 g

Poblano Pepper

160 g

Sweet Bell Pepper

7 g

Cilantro

370 mL

Crushed Tomatoes with Garlic and Onion

2 tbsp

Mexican Seasoning

½ tsp

Chipotle Powder

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate36 g
Sugar23 g
Dietary Fiber9 g
Protein36 g
Cholesterol90 mg
Sodium1780 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Cut zucchini into 1/2-inch pieces. Core then cut peppers into 1/2-inch pieces. (NOTE: We suggest using gloves when prepping poblanos!) Roughly chop cilantro.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pot from the heat, then transfer veggies to a plate.

3

Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

4

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to pot. Stir together, then bring to a boil over high. Reduce heat to medium and 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!)

5

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