Street Corn and Beef White Chili
with Cannellini Beans, Feta and Cilantro- Milk
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Ground beef • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Lime • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cilantro • Mexican spice blend (coriander ground, cumin, tomato powder, yellow cornmeal, sweet paprika powder, corn starch, chili pepper, yeast extract, black pepper, onion powder, garlic powder, oregano, paprika oleoresin, silicon dioxide, cayenne pepper).
Ingredients
250 g
Ground Beef
1 unit(s)
Cannellini Beans
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
7 g
Cilantro
1 unit(s)
Lime
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Mexican Spice Blend (Low-Sodium Low-Sugar)
Not included in your delivery
½ cup
Milk*
1 tbsp
All-Purpose Flour*
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then beef and corn. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt, pepper and Mexican Spice Blend.
- Sprinkle over 1 tbsp (2 tbsp) flour. Cook for 30 sec, stirring constantly, until beef is coated.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Finely chop cilantro.
- Zest, then juice lime.
- To the same pot, add beans with their liquid, peppers, stock powder, 1/2 cup (1 cup) milk and 1 cup (2 cups) water. Season with pepper and 1/8 tsp (1/4 tsp) salt. Bring to a boil.
- Once boiling, reduce heat to medium-low. Simmer for 5-6 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep chili simmering on the stove for longer!) Scrape up any browned bits on the bottom of the pan to add flavour.
- Remove from heat, then stir in lime zest and lime juice. (TIP: Like things spicy? Add a splash of your favourite hot sauce.)
- Divide chili between bowls.
- Sprinkle feta and cilantro over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**
