Beef Chili Con Carne

Name: Beef Chili Con Carne with Cannellini Beans, White Rice & Scallions
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup White Rice; 2 unit Scallions; 1 unit Tomato; 10 ounce Ground Beef; 1 tablespoon Mexican Spice Blend; 1 tablespoon Southwest Spice Blend; 1 unit Tomato Paste; 1 unit Cannellini Beans; 1 unit Beef Stock Concentrate; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar; Salt; Pepper

with Cannellini Beans, White Rice & Scallions

Recipe Development TeamPublished on March 12, 2024

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Some nights, nothing but a big, bubbling pot of chili will do. And (yay!) tonight is that night! It starts with sautéed scallions, ground beef, and our Mexican and Southwest Spice Blends. Umami powerhouse tomato paste goes in next. Then, as with any good chili, the secret ingredient—bean liquid— imparts magical thickening powers, transforming the chili from brothy to stick-to-your-ribs hearty. Serve it over fluffy rice with a sprinkle of scallion greens for a pop of color and freshness.

Tags:

Protein Smart

•Quick

•Easy Prep

•New

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

2 unit

Scallions

1 unit

Tomato

10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

1 unit

Cannellini Beans

1 unit

Beef Stock Concentrate

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories830 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate81 g

Sugar7 g

Dietary Fiber11 g

Protein39 g

Cholesterol100 mg

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

Instructions

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, Mexican Spice Blend, half the Southwest Spice Blend (all for 4 servings), salt, and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Stir in tomato paste and cook, stirring, until slightly darkened, 30-60 seconds. • Add diced tomato, beans and their liquid, stock concentrate, ¼ cup water, and ¼ tsp sugar (1/3 cup water and ½ tsp sugar for 4 servings). Stir to combine. • Bring to a simmer and cook, stirring frequently, until thickened, 2-3 minutes. Taste and season with salt and pepper if desired.