Protein Swap | Speedy Chorizo Chili
with Wilted Greens & Carrots
Cooking time
15 minutes
Servings
2/4
Calories
520 /serving
This chili has your back on a busy night. It needs only 15 minutes and one pot, so simply toss in tons of veggies, while doubling down on heartiness with pork chorizo and white beans. Fresh parsley adds a little extra finesse.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 50g Diced onions
- 2 Celery stalks
- 100g Diced carrots
- 14g Parsley
- 15ml Minced garlic
- 398ml White kidney beans (canned)
- 30ml Tomato paste
- 60ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (sugar, garlic, red pepper bell, vinegar powder, yeast extract, green pepper bell, salt, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Sulphites
You will need:
Medium pot
Oil
Strainer
Total Fat
23 g
Saturated Fat
7 g
Sodium
1020 mg
Total Carb
52 g
Sugars
9 g
Protein
36 g
Fibre
17 g
Preparation
Mise en place
- Small-dice the celery.
- Chop the parsley leaves and stems.
- Drain and rinse the kidney beans; mash ½.
Start the stew
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sausage meat, carrots, celery, onions and garlic; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until the sausage meat* is cooked through and the vegetables are beginning to soften.
Finish the stew
- To the pot, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the kidney beans, demi-glace and 1 ¼ cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until the vegetables are tender and the sauce has thickened.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
