Express
Beef and Bean Chili
with poblano and sour cream
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Chilis go through all kinds of fads and changes, but sometimes you just want the classic kind, with cheese and sour cream on top. This bowlful of yum gives you all the fundamentals: ground beef, black beans, peppers, onions, a broth full of flavor, and yes, cheese and sour cream on top. Place this in your basket, and find yourself with an instant classic… with cheese and sour cream on top.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Yellow Onion
- 4 oz. Black Beans
- 1 Poblano Pepper
- 3 oz. Fire Roasted Salsa Verde
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Sour Cream
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½ oz. Flour
- 1½ Tbsp. Chile and Cumin Rub
- 2 tsp. Mirepoix Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnMw7PW
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Calories560
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Carbohydrates33g
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Net Carbs26g
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Fat32g
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Protein36g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using ground turkey, follow same instructions as beef in Steps 2 and 3, breaking up until vegetables start to soften, 2-3 minutes, adding ingredients, then stirring occasionally until turkey reaches minimum internal temperature, 5-8 minutes.
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If using ground pork, follow same instructions as beef in Steps 2 and 3, breaking up until vegetables start to soften, 2-3 minutes, adding ingredients, then stirring occasionally until pork reaches minimum internal temperature, 5-8 minutes.
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1 Prepare the Ingredients
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Halve and peel onion. Cut halves into 1/4" dice. -
2 Start the Chili
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground beef, poblano (use less if spice-averse), and onion to hot pot. Break up ground beef and stir occasionally until vegetables begin to soften, 2-3 minutes. -
3 Finish the Chili
Add flour and chile and cumin rub to hot pot and stir until no dry flour remains.
Add beans, salsa (to taste), a pinch of salt and pepper, mirepoix base, and 11/2 cups water. Bring to a simmer.Once simmering, stir occasionally until slightly thickened and ground beef reaches a minimum internal temperature of 160 degrees, 5-8 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese and sour cream. Bon appétit!
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