Smart Chipotle Pork Chili
with Green Bell Peppers and Cheddar Cheese- Sulphites
- Milk
This light, nourishing chili sees beans swapped for wholesome zucchini and peppers! We've added extra deliciousness with spicy chipotle and melty cheddar cheese! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients
250 g
Ground Pork
200 g
Zucchini
200 g
Green Bell Pepper
160 g
Sweet Bell Pepper
7 g
Cilantro
370 mL
Crushed Tomatoes
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
¼ tsp
Chipotle Powder
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut zucchini into 1/2-inch pieces. Core, then cut peppers into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic.
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 the pot from heat, then transfer veggies to a plate.
Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend, garlic and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to the pot with pork. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)
When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min. Season with salt and pepper, to taste. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheese.
