Smart Jalapeño and Plant-Based Protein Shreds Chili
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Smart Jalapeño and Plant-Based Protein Shreds Chili

Smart Jalapeño and Plant-Based Protein Shreds Chili

with Black Beans and Cheddar Cheese

This light plant-based protein shred and bean chili hits the spot. We added spicy jalapeño and melty cheddar cheese for extra deliciousness!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart
Calorie Smart
One Pot

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes


serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Black Beans

1 unit(s)


1 unit(s)

Sweet Bell Pepper

7 g


1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp


1 tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber18 g
Protein39 g
Cholesterol25 mg
Sodium2570 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium350 mg
Iron6.5 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


  • Core, then cut bell pepper into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot jalapeños!)
Cook veggies
  • 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) jalapeños. (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.
Cook plant-based protein shreds
  • Reheat the same pot over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds.
  • Cook, tossing occasionally until cooked through, 6-8 min.**
  • Add Enchilada Spice Blend, then stir to combine.
Simmer chili
  • 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 plant-based protein shreds.
  • 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.
Finish and serve
  • When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min.
  • Season with salt and pepper.
  • Divide chili between bowls.
  • Dollop sour cream over top, then sprinkle with cilantro and cheese.
  • Sprinkle any remaining jalapeños over top, if desired.

If you've opted to get plant-based protein shreds, when the pot is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** Follow the rest of the recipe as written.

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