All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The colder weather has come and we, for one, are not ready. Are you in desperate need of a warm up as well? This black bean chili will do the trick. Black beans, tomatoes, onions, and bell peppers simmered together and garnished with the classic chili toppings. The warm flavors and even warmer temperature of this meal will melt away all the fall blahs and blues.
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
Core tomatoes and cut into 1/4" dice.Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.
Cook the Onion and Red Bell Pepper
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add onion (reserve a pinch for garnish), red bell pepper, and a pinch of salt and pepper to hot pot.Stir occasionally until vegetables are softened, 3-5 minutes.
Start the Chili
Stir in half the tomatoes (reserve remaining for garnish), chili powder, and cumin.
Finish the Chili
Add beans and their liquid, tomato sauce, and a pinch of salt and pepper. Bean liquid adds extra flavor to the chili.
Bring to a boil, then reduce to a simmer. Cook until liquid thickens slightly and beans are tender, 14-16 minutes.For a thicker consistency, mash some of the chili in pot after cooking.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining tomatoes, remaining onion, tortilla strips, cheese, and sour cream. Bon appétit!
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