The Office - One-Pot Beef and Black Bean Chili
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The Office - One-Pot Beef and Black Bean Chili

with Chipotle Cream and Monterey Jack Cheese

ROMANCE TO MATCH US CARD

Tags:
Chef's Choice
Allergens:
Milk
•Egg
•Mustard
•Soy

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Black Beans

1 unit(s)

Yellow Onion

1 unit(s)

Jalapeño

8 g

Mexican Seasoning

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

12 g

Southwest Spice Blend

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

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 unit(s)

Beef Broth Concentrate

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate79 g
Sugar21 g
Dietary Fiber18 g
Protein52 g
Cholesterol110 mg
Sodium2040 mg
Trans Fat1 g
Potassium1750 mg
Calcium450 mg
Iron7 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.

Utensils

•Large Pot
•Measuring Spoons
•Small Bowl

Cooking Steps

1
  • Before starting, wash and dry all produce. 
  • Halve, peel, then cut onion into 1/2-inch pieces. 
  • Thinly slice half the jalapeño. (TIP: Remove seeds and ribs for less heat.)
  • Core, then finely chop remaining jalapeño. (TIP: We recommend using gloves when prepping jalapeños!)
2
  • In a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When hot, add onions and as many chopped jalapeños as you like. Cook for 2-3 min, stirring until almost tender. (TIP: "The trick is to undercook the onions. Everybody is going to get to know each other in the pot.")
3
  • To pot with veggies, add beef. Cook for 5-8 min, breaking up beef into smaller pieces until no pink remains,**
  • Reduce heat to medium, then add tomato sauce base, Mexican Spice Blend and Southwest Spice Blend. Cook for 1-2 min, stirring often until fragrant and combined. 
4
  • Add crushed tomatoes, beans and their liquid, broth concentrates and 1/2 cup (3/4 cup) water. (TIP: Swirl water in tomato and bean cans to get every last drop!)
  • Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 min, stirring often and scraping up any browned bits, until chili thickens slightly. (TIP: If you have extra time, reduce heat to low and simmer chili for longer.)
  • Remove from heat. Season with salt and pepper, if you like.
5
  • Meanwhile, to a small bowl, add chipotle sauce, sour cream and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, if you like, then stir to combine. (TIP: If you prefer a thinner sauce, add more water, 1 tsp at a time!)
6
  • Divide chili between bowls. 
  • Top with as much Monterey Jack, chipotle crema and sliced jalapeño as you like. 
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