Smart Hot Pepper and Beef Chili
with Black Beans and Cheddar Cheese- Sulphites
- Milk
This light beef and bean chili hits the spot. We added spicy hot peppers and melty cheddar cheese for extra deliciousness! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients
250 g
Ground Beef
½ unit
Black Beans
1 unit
Hot Pepper
1 unit
Sweet Bell Pepper
7 g
Cilantro
1 unit
Crushed Tomatoes with Garlic and Onion
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 2 tbsp (4 tbsp) spicy! Core, then cut bell pepper into 1/2-inch pieces. Roughly chop cilantro. Core, then finely chop hot pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
Heat a large pot over medium-high heat. When the pan is hot, add 1 tsp (2 tsp) oil, then bell peppers and 1 tbsp (2 tbsp) hot peppers. (NOTE: Reference heat guide.) Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.
Reheat the same pot over medium. When hot, add beef to the dry pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend, then stir to combine.
Add crushed tomatoes, half the black beans and their liquid (use all for 4 ppl) and 1/2 cup (1 cup) water to the pot with . 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. (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.
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. Sprinkle any remaining hot peppers over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the chili's taste, though some found it needed more seasoning or spice for a stronger chili flavor.
- Ease of prep: Customers appreciated how quick and easy this chili was to make and recreate.
- Suggestions: Consider adding more types of beans and vegetables for variety. Adjust hot pepper amount to taste; some found medium heat suggestions mild.
- Portions: Several reviewers mentioned the portion sizes were smaller than expected.
- Ingredients: Some noted waste from using only half a can of beans; consider ways to use or store the remainder.
