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American Recipes

Game Day Black Bean Chili

Game Day Black Bean Chili

Game Day Black Bean Chili

with Southwestern Spices

Recipe Development TeamPublished on December 13, 2016

3.7

(638 customers rated)

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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-free

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Milk)

2 unit

Scallions

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

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

•Strainer

•Pot

Instructions

Prep

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.

Sweat Veggies

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.

Add aromatics

3

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

Simmer chili

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.

Prep garnishes

5

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

Plate and serve

6

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

Meal right image

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