Meal Kit

Spicy Vegetarian Poblano and Black Bean Chili

with chipotle crema

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk

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 you!
A note about serious food allergies

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 aioli 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. Black Beans
  • Info
    1 oz. Chipotle Crema
  • 1 tsp. Fajita Seasoning
  • 8 oz. Cauliflower Florets
  • 1 oz. Tortilla Strips
  • 8 oz. Fire Roasted Salsa
  • 1 Poblano Pepper
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Green Onion
  • 2 Tbsp. Cornstarch

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 1

    Prepare the Ingredients

    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. 2

    Start the Chili

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add white part of green onion, cauliflower, poblano, 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. 3

    Add the Beans and Salsa

    Add black beans, salsa, mirepoix base, 1/4 tsp of salt and 2 cups water. Stir to combine and bring to a simmer.

    Once simmering, cook until beans are heated through, 3-5 minutes.

  4. 4

    Finish the Chili

    In another mixing bowl, combine cornstarch and 1/2 cup water until cornstarch is completely dissolved.

    While stirring simmering chili constantly, add cornstarch-water mixture.

    Then keep stirring until chili thickens enough to coat the back of a spoon, 5-6 minutes.

    Remove from burner.

  5. 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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