Protein Swap | Veggie-Packed Chorizo & Black Bean Chili
with Tortilla Chips
Cooking time
20 minutes
Servings
4
Calories
570 /serving
Homemade tortilla chips are easy to prepare, and the kids can show off their kitchen skills with pride. They can also help cut the broccoli and celery for hefty bowls of chili, jam-packed with ground chorizo and black beans, and finished with sour cream.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Head of broccoli
- 2 Celery stalks
- 398ml Black beans (canned)
- 200ml Tomato sauce
- 86ml Sour cream
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large high-sided pan
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
Total Fat
28 g
Saturated Fat
9 g
Sodium
1080 mg
Total Carb
47 g
Sugars
6 g
Protein
33 g
Fibre
11 g
Preparation
Start the chili
- Preheat the oven to 450°F.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the beef*; season with all but a pinch of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Mise en place
- Meanwhile stack the tortillas and cut into 8 wedges.
- Drain and rinse the black beans.
- Halve the celery lengthwise; thinly slice crosswise.
- Cut the broccoli head into bite-size florets.
- In a small bowl, whisk the sour cream, 1 tbsp water and S&P.
Finish the chili
- To the pan, add the celery and broccoli.** **Cook, stirring often, 1 to 2 min., until coated.
- Add the tomato sauce, 2 cups water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until the vegetables are tender.
- Add the black beans and cook, stirring often, 2 to 3 min., until heated through.
- If the chili is too thick, gradually add ½ cup water until you achieve your desired consistency; season with S&P.
Make the tortilla chips
- Meanwhile, on a foil-lined sheet pan, toss the tortillas with a drizzle of oil, the remaining spices and S&P.
- Bake, flipping halfway, 5 to 7 min., until crispy.
Plate your dish
- Divide the chili between your bowls.
- Dollop with the sour cream.
- Serve the tortilla chips on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
