with Sour Cream and Bell Peppers
Ingredients: Yellow potato • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Roma tomatoes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Yellow Potato
350 g
Green Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Sour Cream
1 unit(s)
Tomato Sauce Base
2 tbsp
Tex-Mex Paste
1 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 2 min, breaking up chorizo into smaller pieces, until chorizo begins to brown. (NOTE: Chorizo will finish cooking in step 4.)
- To the pan with chorizo, add peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp and chorizo is cooked through.**
- Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine.
- Add 1/2 cup (1 cup) water. Bring to a simmer. Cook for 3-5 min, stirring occasionally, until chili thickens slightly.
- Remove from heat. Season with salt. Cover to keep warm.
- Divide roasted potatoes between bowls.
- Top with chili, cheese, tomatoes, sour cream and green onions.
If you've opted to get chorizo, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook in the same way the recipe instructs you to cook turkey.**
730
kcal
Calories
48
g
Fat
17
g
Saturated Fat
44
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
33
g
Protein
115
mg
Cholesterol
1410
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
with Sour Cream and Bell Peppers
with Tomato-Olive Relish and Feta
