Express
Beef and Bean Chili
with poblano and sour cream
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Onion
- 4 oz. Black Beans
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Light Sour Cream
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½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Chile and Cumin Rub
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.
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Nutrition (per serving) 4P6jawPY
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Calories550
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Carbohydrates33g
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Net Carbs26g
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Fat33g
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Protein37g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Start the Chili
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground beef, poblanos (use less if spice-averse), onions, and 1/4 tsp. salt to hot pot. Break up beef and stir occasionally until vegetables begin to soften, 2-3 minutes. -
3 Finish the Chili
Add flour and chile and cumin rub to hot pot and stir until no dry flour remains.
Add beans and their liquid, salsa (to taste), a pinch of salt and pepper, mirepoix base, and 1 1/2 cups water. Bring to a simmer.Once simmering, stir occasionally until slightly thickened and ground beef reaches a minimum internal temperature of 160 degrees, 5-8 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese and sour cream. Bon appétit!
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