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Mexican-Inspired Beef-and-Bean Chili

Mexican-Inspired Beef-and-Bean Chili

with Sour Cream and Cheddar
4.5(1.3K)
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Calories
: 
780 kcal
Protein
: 
52g protein
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Kidney Beans

43 mL

Sour Cream

(Contains: Milk, May contain traces of allergens, Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Green Onion

4 g

Garlic Salt

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

8 g

Mexican Seasoning

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

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Salt and Pepper*

0.13 tsp

Pepper*

Calories780 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber18 g
Protein52 g
Cholesterol125 mg
Sodium2010 mg
Trans Fat1 g
Potassium1950 mg
Calcium450 mg
Iron9.5 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.
•Large Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.
Cook peppers
2
  • Heat a large pot over medium-high.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
  • Cook for 2-3 min, stirring occasionally, until peppers begin to soften. 
Cook beef
3
  • Add beef to the pot with peppers.
  • Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
  • Carefully drain and discard excess fat.
  • Add Mexican Seasoning and 1 tbsp (2 tbsp) water. Stir to combine.
Cook chili
4
  • 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-low. 
  • Simmer for 12-15 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!)
  • Season with salt and pepper.
Finish and serve
5
  • Divide chili between bowls.
  • Top with a dollop of sour cream, then sprinkle with green onions and cheese. 
Meal right image

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