Express
Corn and Bean Chili
with poblano and green onion crema
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15 oz. Pinto Beans
- 6 oz. Diced Poblano
- 4 oz. Black Beans
- 3 oz. Corn Kernels
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2 oz. Light Sour Cream
- 2 Tbsp. Tomato Puree
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1 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Fiesta Seasoning
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)
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Calories430
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Carbohydrates61g
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Net Carbs46g
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Fat12g
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Protein19g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef or Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add protein to chili as desired.
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1 Prepare Green Onions and Start Chili
Trim and thinly slice green onions, keeping white and green portions separate.
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions, poblanos (to taste), and fiesta seasoning to hot pot. Stir often until vegetables are slightly tender, 2-3 minutes. -
2 Finish the Chili
Drain black beans and pinto beans.
Add corn, tomato puree, 11/2 cups water, mirepoix base, 1/4 tsp. salt, and beans to hot pot. Bring to a simmer.Once simmering, stir occasionally and gently mash beans with the back of a spoon until chili slightly thickens, 3-4 minutes.Remove from burner.While chili simmers, continue recipe. -
3 Make the Crema
In a mixing bowl, combine sour cream, half the green portions of green onions (reserve remaining for garnish), 2 tsp. water, and a pinch of salt and pepper. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese, crema, and remaining green portions of green onions. Bon appétit!
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