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One-Pot Organic Beef & Black Bean Chili
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One-Pot Organic Beef & Black Bean Chili

One-Pot Organic Beef & Black Bean Chili

with Vegan Spicy Crema & Tortilla Chips

Classic chili flavors abound in this hearty vegan spin, with just five minutes of prep, one pot to clean, and a vegan crema for drizzling! It starts with scallions and jalapeño sizzling in the pot; next come the red and black beans, tomatoes, and our blend of Mexican seasonings. Thirty minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with crema, jalapeño, hot sauce, and a bright flourish of scallion greens plus blue corn chips for dipping. Now bring out the big spoon, and get to work!

Tags:
New
Seasonal
Spicy
Easy Cleanup
Easy Prep
Allergens:
Soy
Sesame

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Jalapeño

1 unit

Tomato Paste

14 ounce

Diced Tomatoes

1 unit

Kidney Beans

1 unit

Black Beans

2 tablespoon

Mexican Spice Blend

1 unit

Veggie Stock Concentrate

4 tablespoon

Vegan Crema

(Contains Soy)

1 teaspoon

Hot Sauce

10 ounce

Organic Ground Beef

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories1150 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate118 g
Sugar21 g
Dietary Fiber21 g
Protein53 g
Cholesterol95 mg
Sodium1420 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

Large Pot
Large Pan
Small Bowl

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Cut one half into half-moons; mince remaining jalapeño.

Start Chili
2

• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened, 2-3 minutes. • Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined, 1-2 minutes.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef or organic beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Finish Chili
3

• To same pot, add diced tomatoes, kidney beans and their liquid, black beans and their liquid, Mexican Spice Blend, stock concentrate, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Cover pot and bring to a simmer. • Once simmering, uncover and cook, stirring occasionally and scraping up any browned bits from bottom of pot, until slightly thickened and flavors meld, 8-10 minutes. • Taste and season chili with salt and pepper.

Once chili is slightly thickened, stir in beef or organic beef.

Finish & Serve
4

• While chili simmers, in a small bowl, combine crema with hot sauce to taste. Season with salt and pepper. • Divide chili between bowls. Drizzle with as much spicy crema and sliced jalapeño as you like. Garnish with scallion greens and serve with tortilla chips on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.