Game-Day Beef Chili

Game-Day Beef Chili

with Cannellini Beans, Poblano Pepper, and Cheddar Cheese

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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, cannellini 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.

Tags:Gluten-freeOne Pan

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 clove


1 unit

Poblano Pepper

13.4 ounce

Cannellini Beans

10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

1 unit

Veggie Stock Concentrate

13.76 ounce

Crushed Tomatoes

½ cup

Cheddar Cheese


4 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber16 g
Protein49 g
Cholesterol130 mg
Sodium1050 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.
Utensilsarrow down iconarrow down icon
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.


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