Protein Swap | Rib-Sticking Beef Chili
with Poblano Peppers & Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
It’s so full of flavour from full-bodied spices, so jammed with heartiness from beans and veggies, and so satisfyingly warm with every bite of browned ground beef. Poblano peppers add to the tastiness, while grated aged cheddar adds to the comfort.
We will send you:
- 1 Shallot (or onion)
- 250g Canadian-raised lean ground beef
- 2 Poblano peppers (or green peppers)
- 1 Celery stalk
- 1 Garlic clove
- 100ml Tomato sauce
- 540ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
10 g
Sodium
1670 mg
Total Carb
60 g
Sugars
13 g
Protein
46 g
Fibre
24 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
- Halve, core and small-dice the poblano.
- Small-dice the celery.
- Halve, peel and small-dice the shallot.
- Mince the garlic.
- Crumble the patties.
Start the chili
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the crumbled patties, poblano, celery, shallot, garlic, spices and S&P.
- Cook, stirring often, 4 to 6 min., until the vegetables have softened and the crumbled patties have browned.
Finish the chili
- To the pot, add the kidney beans, tomato sauce, demi-glace, 1 ⅓ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 8 to 10 min., until thickened.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
