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Game-Day Beef Chili

Game-Day Beef Chili

with Borlotti Beans, Poblano Pepper, and Cheddar Cheese

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If you’re looking for a recipe that’ll satisfy your whole team, chili is a sure bet. In this version, we’re keeping things simmering with ground beef, borlotti beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s mild enough for your kids to gobble up but has plenty of flavor to satisfy the adults—just break out the hot sauce if you like it scorching!

Tags:Gluten-freeSpicy
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Scallions

4 clove

Garlic

2 unit

Poblano Pepper

26.8 ounce

Borlotti Beans

22 ounce

Ground Beef

2 tablespoon

Mexican Spice Blend

2 unit

Veggie Stock Concentrate

27.52 ounce

Crushed Tomatoes

1 cup

Cheddar Cheese

(ContainsMilk)

8 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber18 g
Protein50 g
Cholesterol130 mg
Sodium1010 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
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblanos, then cut into ½-inch squares. Drain and rinse beans.

2

Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add beef, breaking up meat 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.

3

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, poblanos, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.

4

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

5

Add stock concentrates, beans, tomatoes, beef, and 2 cups 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.

6

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