Jalapeño Beef Chili
with sour cream
A good-for-you dinner doesn't have to be complicated! This super hearty beef chili features a little heat from jalapeño peppers and richness from black beans to make a stick-to-your-ribs meal everyone will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Ground Beef
398 mL
Black Beans
170 g
Carrot
1 unit(s)
Jalapeño
1 tbsp
Chili-Cumin Spice Blend
2 tbsp
Tomato Sauce Base
200 mL
Crushed Tomatoes
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
3 tbsp
Sour Cream
(Contains: Milk)
113 g
Yellow Onion
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Peel, then cut carrot into 1/4-inch pieces. Peel, then cut onion into 1/2-inch pieces. Cut jalapeño into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Drain and rinse black beans.
In a large pot, heat 2 tbsp (4 tbsp) butter over medium heat. When butter is melted, add carrots, onions and jalapeños. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
To the pot with veggies, add beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains. Drain and discard excess fat, if desired. Season with salt and pepper. Add tomato sauce base and Chili-Cumin Spice Blend. Cook for 1 min, stirring often, until fragrant.
To the pot, add black beans, crushed tomatoes, vinegar and 1 cup (2 cups) water. Bring to a simmer over high. Once simmering, reduce heat to medium. Cook for 11-13 min, stirring occasionally, until chili thickens slightly. (TIP: If you like a thicker chili, you can simmer for longer until it reaches your desired consistency!) Season with salt, to taste.
Divide chili between bowls. Dollop with sour cream. Enjoy!
