Smart Jalapeño and Plant-Based Protein Shreds Chili
with Black Beans and Cheddar Cheese- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
This light plant-based protein shred 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
200 g
Plant-Based Protein Shreds
1 unit(s)
Black Beans
1 unit(s)
Jalapeño
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: 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
Salt*
1 tsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 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 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.
- 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.
- 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.
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.** Disregard instructions to drain excess fat. Follow the rest of the recipe as written.
