Beef & Zucchini Chili
with Tortilla Chips & Sour Cream
Cooking time
20 minutes
Servings
4
Calories
700 /serving
A champion chili is entering the ring. It balances lots of protein-rich ground beef with plentiful veggies in a spiced tomato base. The best part (as far as the kids are concerned) is scooping it up with crispy, homebaked tortilla chips.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 2 Green zucchini
- 30ml Vegetable demi-glace
- 200ml Tomato sauce
- 86ml Sour cream
- 12 Wheat flour tortillas
- 19.5g Tex-Mex Mood spices (salt, paprika, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
Contains: Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
11 g
Sodium
1870 mg
Total Carb
64 g
Sugars
10 g
Protein
38 g
Fibre
4 g
Preparation
Bake the tortilla chips
- Preheat the oven to 425°F.
- Stack the tortillas and cut into 8 wedges.
- On a lined sheet pan, toss the tortillas with a drizzle of oil.
- Bake, flipping halfway, 8 to 12 min., until crispy.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Quarter the zucchini lengthwise; thinly slice crosswise.
Make the chili
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef and onion; season with the spices and S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
- Add the zucchini and cook, stirring often, 1 to 2 min., until coated.
- Add the demi-glace, tomato sauce and ½ cup water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 5 min., until the beef* is cooked through and the sauce has slightly thickened; season with S&P.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the chili between your bowls.
- Dollop with the sour cream.
- Serve the tortilla chips on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
