Meal Kit
Spicy Poblano and Black Bean Chili
with chipotle crema
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
Ain't nothing like a hot steaming bowl of vegetable stew, soup, or chili; no protein required here! Cauliflower, poblano, black beans, salsa, and a bit of green onions all combine for chili goodness, with some delicious chipotle crema and tortilla strips on top. Just a few spoonfuls, and you'll be moving this recipe to the top of your binder.
In Your Box (serves 2)
- 8 oz. Fire Roasted Salsa
- 8 oz. Cauliflower Florets
- 8 oz. Black Beans
- 1 Poblano Pepper
- 1 oz. Tortilla Strips
- 2 Green Onions
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1 oz. Chipotle Crema
- 2 Tbsp. Cornstarch
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Fajita 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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Calories360
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Carbohydrates52g
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Net Carbs41g
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Fat13g
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Protein12g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to chili as desired.
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1 Prepare Ingredients and Make Chipotle Crema
Drain black beans.
Coarsely chop cauliflower into bite-sized pieces,Trim green onions and thinly slice, keeping white and green portions separate.Stem poblano pepper, 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.In a mixing bowl, stir chipotle crema and 1 tsp. water until combined. Set aside. -
2 Start the Chili
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions, cauliflower, poblano, and seasoning blend to hot pan. Stir occasionally until browned, 5-7 minutes.Add 2 Tbsp. water. Cover, and cook until tender, 5-7 minutes. -
3 Add the Beans and Salsa
Add black beans, salsa, mirepoix base, 1/4 tsp. salt, and 2 cups water. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until beans are heated through, 3-5 minutes. -
4 Finish the Chili
In another mixing bowl, combine cornstarch and 1/2 cup water until cornstarch is completely dissolved.
Add cornstarch-water mixture to pan. Stir constantly until cornstarch-water mixture is incorporated and chili thickens enough to coat the back of a spoon, 5-6 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chili with crema, green portions of green onions, and tortilla strips. Bon appétit!
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