All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Medium Non-Stick Pan
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
Start Chili and Prepare Ingredients
Heat 1 tsp. olive oil in a medium pot over medium heat. Add ground pork, ¼ tsp. salt, and seasoning blend to hot pot and stir often, breaking up meat, until no pink remains and ground pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in flour until pork is coated.
While pork cooks, trim green onions and thinly slice, keeping green and white portions separate.
Drain and rinse black beans in a colander.
Finish the Chili
Add white portions of green onions and diced peppers to hot pan. Stir constantly until peppers start to soften, 1-2 minutes.
Add black beans, tomatoes, and ½ cup water. Bring to a boil.
Once boiling, reduce to a simmer. Cover, and stir occasionally, 6 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
While chili simmers, make tortilla dippers.
Make the Tortilla Dippers
Place tortillas on a clean work surface. Divide cheese evenly, placing in center of each tortilla. Top cheese with half the green portions of green onions (reserve remaining for garnishing chili) and a pinch of pepper. Roll tortillas, placing seam side down.
Cook Dippers and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Working in batches, add two or three dippers, seam-side down. Cook until golden brown, 2-4 minutes per "side".
Transfer dippers to a plate. Repeat with remaining dippers, adding 1 tsp. olive oil for each batch.
Plate dish as pictured on front of card, topping chili with sour cream and reserved green onions. Serve dippers on the side. Bon appétit!
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