Smart Chipotle Pork Chili
with Green Bell Peppers and Cheddar Cheese
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.
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
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.
