avec croustilles de maïs au fromage
Ce chili au bœuf rapide et acidulé, mijoté avec des haricots noirs, donne un grand coup de fouet à la saveur en seulement 15 minutes. Dégustez-le avec des croustilles de maïs croustillantes au fromage pour tremper.
Allergens
Utensils
Tags
Bœuf haché
250 g
Assaisonnement mexicain
1 tbsp
Haricots noirs
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Oignon, haché
56 g
Croustilles de maïs
85 g
Fromage cheddar, râpé
0.25 cup
Crème sure
1 unit(s)
Poivron vert
1 unit(s)
Tomates broyées
200 mL
Base de sauce tomate
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
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
avec croustilles de maïs au fromage
