Southwest-Style Beef and Peppers Chili

Southwest-Style Beef and Peppers Chili

with Tortilla Chip Crumble

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We're giving chili night an upgrade so that you can spend more time with your family! Tonight’s chilli is full of Southwestern seasoned beef, fragrant veggies and hearty corn!

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

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

1 tbsp

Southwest Spice Blend

113 g

Yellow Onion

1 box

Crushed Tomatoes

56 g

Corn Kernels

160 g

Sweet Bell Pepper

1 unit

Beef Broth Concentrate

6 g


2 unit

Green Onions

85 g

Tortilla Chips

Not included in your delivery

¼ cup


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories490 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber4 g
Protein35 g
Cholesterol70 mg
Sodium520 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then chop the onion into 1/2-inch pieces. Cut the pepper into 1/2-inch pieces. Peel, then mince or grate the garlic. Pat the beef dry with paper towels. Cut any larger strips in half. Season with salt and pepper.


Heat a large pot over medium-high heat. When hot add 1 tbsp oil, then the beef. Cook, stirring occasionally until cooked through, 5-6 min.** Add the onions and peppers. Cook, stirring often, until peppers soften, 3-4 min. Season with salt and pepper. Add half the Southwest Spice Blend and the garlic. Cook, stirring often, until fragrant, 1 min.


Add broth concentrate, crushed tomatoes and 1 cup water to the pot. Stir together, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 8-10 min. Season with salt and pepper. (TIP: This chili gets better with time! If you have time, simmer for another 5-10 min.)


While chili simmers, thinly slice the green onions. Lightly crush the tortilla chips in the bag. Empty the bag onto a baking sheet. Toss with 1 tbsp oil and remaining spice blend. Season with salt. Toast in middle of oven, until crispy, 3-4 min. (TIP: Keep and eye on the chips so they don't burn!)


Stir the corn into the chili until warmed through, 1-2 min. Divide the Southwestern-style chili between bowls. Sprinkle over the green onions and tortilla chips.