with Lime Crema
Thick, hearty, spicy chili gets a blast of cool freshness from a Greek-yogurt-based lime crema. Cheddar cheese is the perfect topping. If you like it melted, just wait a couple of minutes after topping your bowls with cheese before adding the crema and serving. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Sweet bell pepper • Black beans (black beans, water, salt, calcium chloride, citric acid) • Mirepoix (carrot, onion, celery) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Limes • Jalapeno pepper • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green onion.
Allergens
Utensils
Tags
Ground Beef
250 g
Mexican Seasoning
16 g
Black Beans
0.5 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mirepoix
113 g
Sweet Bell Pepper
1 unit(s)
Garlic Puree
1 tbsp
Green Onion
2 unit(s)
Cheddar Cheese, shredded
0.25 cup
Lime
1 unit(s)
Jalapeño
1 unit(s)
Greek Yogurt
1 unit(s)
Oil
1 tbsp
Salt
0.5 tsp
Pepper
0.5 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Using a strainer, drain and rinse beans.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then peppers, mirepoix and 1 tbsp (2 tbsp) jalapeños. (TIP: Use less if you prefer a milder chili. Use more if you prefer a spicy chili!)
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Add beef to the pot with the veggies.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
- To the pot with beef, add crushed tomatoes, half the black beans and 1 cup (2 cup) water. Stir to combine, then bring to a boil over high. (TIP: Reserve remaining beans for another use.)
- Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine Greek yogurt, lime zest, lime juice and half the green onions.
- When chili is done, add veggies.
- Cook for 2-3 min, stirring often, until warmed through.
- Divide chili between bowls.
- Top with cheese.
- Dollop lime crema over top, then sprinkle over remaining green onions.
- Squeeze a lime wedge over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
690
kcal
Calories
32
g
Fat
12
g
Saturated Fat
60
g
Carbohydrate
19
g
Sugar
14
g
Dietary Fiber
45
g
Protein
95
mg
Cholesterol
1850
mg
Sodium
1
g
Trans Fat
1800
mg
Potassium
350
mg
Calcium
6
mg
Iron
