avec cheddar
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Bœuf haché • Poivron • Oignon jaune • Jalapeno • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Ciboulette.
Allergens
Utensils
Tags
Bœuf haché
250 g
Ciboulette
7 g
Jalapeño
1 unit(s)
Poivron
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Crème sure
1 unit(s)
Fromage cheddar, râpé
0.25 cup
Oignon jaune
1 unit(s)
Purée d’ail
1 tbsp
Assaisonnement mexicain
8 g
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop chives.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeño.)
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Add more jalapeños if you like it spicy!)
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate.
- Reheat the same pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pot with beef, add crushed tomatoes and 1/2 cup (1 cup) water. Stir to combine, then bring to a boil over high.
- 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!)
- When chili is done, add veggies. Season with salt and pepper.
- Cook for 2-3 min, stirring often, until warmed through.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle with chives and cheese.
560
kcal
Calories
33
g
Fat
13
g
Saturated Fat
33
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
930
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
