avec crème sure et cheddar
Ingrédients : Haricots rouge (haricots rouges, eau, sel, chlorure de calcium, acide ascorbique, EDTA disodique) • Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Bœuf haché • Poivron • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • 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) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Utensils
Tags
Bœuf haché
250 g
Poivron
1 unit(s)
Haricots rouges
1 unit(s)
Crème sure
43 mL
Tomates broyées à l'ail et aux oignons
1 unit(s)
Fromage cheddar, râpé
0.5 cup
Oignons verts
1 unit(s)
Sel d'ail
4 g
Assaisonnement mexicain
8 g
Huile
0.5 tbsp
Sel
0.125 tsp
Sel et Poivre
0.25 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until peppers begin to soften.
- Add beef to the pot with peppers.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning and 1 tbsp (2 tbsp) water. Stir to combine.
- Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Simmer for 12-15 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!)
- Season with salt and pepper.
- Divide chili between bowls.
- Top with a dollop of sour cream, then sprinkle with green onions and cheese.
750
kcal
Calories
35
g
Fat
16
g
Saturated Fat
67
g
Carbohydrate
16
g
Sugar
18
g
Dietary Fiber
51
g
Protein
110
mg
Cholesterol
2010
mg
Sodium
1
g
Trans Fat
2000
mg
Potassium
450
mg
Calcium
9.5
mg
Iron
