Meal Kit
One-Pot Black Bean Vegetarian Chili
with spiced crema
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
In Your Box (serves 2)
- 15½ oz. Black Beans
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Red Bell Pepper
- 3 oz. Corn Kernels
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2 oz. Creme Fraiche
- 1 Jalapeno Pepper
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1 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 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) 4PXQdpqm
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Calories470
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Carbohydrates60g
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Net Carbs54g
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Fat18g
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Protein18g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Colander/Strainer
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Drain beans in a colander/strainer and reserve 2 Tbsp. bean liquid.Place half the beans and reserved bean liquid in a mixing bowl. Mash with a fork until mostly smooth. Set aside. Reserve remaining beans whole.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Cook the Vegetables
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add white portions of green onions, bell peppers, jalapeños (to taste), and half the chile and cumin rub (reserve remaining for crema) to hot pot. Stir occasionally until softened, 3-4 minutes. -
3 Start the Chili
Add tomatoes, corn, reserved whole beans, mashed beans, mirepoix base, and 1 1/2 cups water to hot pot. Bring to a simmer.
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4 Finish the Chili
Once simmering, cover chili and stir occasionally until thickened, 15-20 minutes.
Remove from burner.While chili simmers, continue recipe. -
5 Make Spiced Crema and Finish Dish
Combine creme fraiche, 1 Tbsp. water, and remaining chile and cumin rub in another mixing bowl. Set aside.
Plate dish as pictured on front of card, topping chili with spiced crema, cheese, and green portions of green onions. Bon appétit!
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