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Classic Beef Chili

Classic Beef Chili

with Borlotti Beans, Poblano Pepper, and Cheddar Cheese

Chili is a game-day grub staple for good reason: it scores a touchdown with pretty much every person’s palate, no matter which team they’re rooting for. In this version, we’re heating things up with poblano pepper, borlotti beans, ground beef, and the dynamic spice duo of chili powder and oregano, then cooling it down just a tad with a dollop of sour cream.

One Pan

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

Total Time30 minutes
Prep Time


serving amount

2 unit


2 clove


1 unit

Poblano Pepper

1 box

Borlotti Beans

10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

1 unit

Veggie Stock Concentrate

1 box

Crushed Tomatoes

½ cup

Cheddar Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber16 g
Protein52 g
Cholesterol140 mg
Sodium1100 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.


Large Pan
Slotted Spoon



Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans. TIP: A mesh strainer is perfect for draining canned or boxed foods and more. Get one at

Cook Beef

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.

Drain Pan and Cook Veggies

Remove pan from heat and carefully pour out and discard any excess grease left by beef. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.

Add Spices

Add Mexican spice to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.

Simmer Chili

Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Season with salt and pepper.

Plate and Serve

Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.