topBanner
Game Day Black Bean Chili

Game Day Black Bean Chili

with Southwestern Spices

Read more

If you’re looking for a recipe that’ll satisfy your whole team, chili is a safe bet. And when you drop the “con carne” and make it with hearty black beans, it becomes a dish that everyone can enjoy. Here, we’re adding in a dynamic spice duo of chili powder and cumin, then finishing it with slices of creamy avocado. It’ll hit the spot anytime, on game day and beyond!

Tags:Gluten-freeVeggie
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Red Bell Pepper

2 clove

Garlic

¼ ounce

Oregano

¼ ounce

Cilantro

1 unit

Avocado

1 box

Black Beans

1 can

Diced Tomatoes

1 teaspoon

Chili Powder

1 teaspoon

Cumin

2 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Scallions

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories501 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber29 g
Protein21 g
Cholesterol10 mg
Sodium239 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
Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Halve, peel, and chop onion. Core, seed, and remove white ribs from bell pepper. Cut into ½-inch squares. Pick leaves from oregano and discard stems. Finely chop leaves until you have 1 TBSP. Mince or grate garlic. Thinly slice scallions, keeping greens and whites separate. Drain and rinse Jack’s black beans.

2

Heat a drizzle of olive oil in a medium pot over medium heat. Add onion, scallion whites, and bell pepper and cook until lightly browned and softened, 5-6 minutes, tossing.

3

Add garlic, oregano, cumin, and chili powder. Toss until fragrant, about 30 seconds.

4

Add Jack’s black beans and diced tomatoes. Bring to a boil, then reduce heat and let simmer until thickened, about 15 minutes. Season with salt and pepper.

5

Halve, pit, and thinly slice avocado. Pick cilantro leaves from stems. Discard stems.

6

Divide chili between bowls. Dollop with sour cream and garnish with scallion greens and cilantro. Lay a few slices of avocado on top.