with Cheesy Tortilla Chips
This quick and zesty beef chili, simmered with black beans, packs a major flavour punch in just 15 minutes. Enjoy it with crispy, cheesy tortilla chips for dipping.
Allergens
Utensils
Tags
Ground Beef
250 g
Mexican Seasoning
1 tbsp
Black Beans
1 unit(s)
Zesty Garlic Blend
1 tbsp
Onion, chopped
56 g
Tortilla Chips
85 g
Cheddar Cheese, shredded
0.25 cup
Sour Cream
1 unit(s)
Green Bell Pepper
1 unit(s)
Crushed Tomatoes
200 mL
Tomato Sauce Base
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Core, then cut pepper into 1/4-inch pieces.
- Add tortillas to a parchment-lined baking sheet. Sprinkle cheese over top. Set aside.
- Heat a large pot over medium-high heat. When hot, add 1 tbsp (1 tbsp) oil, then beef, onions and peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
- Add Mexican Seasoning and Zesty Garlic Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Add black beans and their liquid, tomato sauce base and crushed tomatoes.
- Cook, stirring often, until chili thickens slightly, 3-4 min.
- Meanwhile, place baking sheet with tortilla chips in the middle of the oven. Broil until cheese has melted and chips are golden brown, 2-3 min. (TIP: Keep an eye on the chips so they don't burn!)
- Divide chili between bowls. Dollop with sour cream.
- Serve cheesy chips on the side for dipping.
900
kcal
Calories
42
g
Fat
14
g
Saturated Fat
85
g
Carbohydrate
12
g
Sugar
17
g
Dietary Fiber
48
g
Protein
100
mg
Cholesterol
1510
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
400
mg
Calcium
8.5
mg
Iron
