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American Recipes

Southwestern Black Bean Chili with Cheddar and Sour Cream

Southwestern Black Bean Chili with Cheddar and Sour Cream

Southwestern Black Bean Chili with Cheddar and Sour Cream

Recipe Development TeamPublished on December 02, 2015

3.4

(659 customers rated)

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Perfect for football season, this filling chili is guaranteed to warm your soul. Not only can it be served hot off the stove, it’s also perfect for making ahead of time. We wouldn’t want you in the kitchen during the game!

Tags:

Veggie

•Gluten-free

•One Pot

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Red Bell Pepper

2 clove

Garlic

¼ ounce

Oregano

2 ounce

Cheddar Cheese

(Contains: Milk)

1 ounce

Sour Cream

(Contains: Milk)

13.4 ounce

Black Beans

14 ounce

Diced Tomatoes

1 teaspoon

Chili Powder

1 teaspoon

Cumin

Not included in your delivery

1 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values

/ per serving

Calories484 kcal

Energy (kJ)2025.1 kJ

Fat16 g

Saturated Fat7 g

Carbohydrate56 g

Sugar13 g

Dietary Fiber25 g

Protein26 g

Sodium753 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

•Cutting Board

•Knife

•Strainer

•Pot

•Bowl

Instructions

dice pepper

1

Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Mince or grate the garlic. Drain and rinse the black beans. Pick the oregano leaves off the stem and roughly chop

cook veggies

2

Heat a drizzle of oil in a medium pot over medium heat. Add the onion and bell pepper and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, cumin, and chili powder and cook for 30 seconds, until fragrant.

add tomatoes and beans

3

Add the beans and diced tomatoes and season with salt and pepper. Bring to a boil, then reduce to a low simmer for about 15 minutes, until thickened. Season with salt and pepper. TIP: If you have more time, feel free to let the chili simmer for longer!

top the chili

4

Plate and garnish the chili: Divide the chili between bowls, then top with sour cream, cheddar cheese, and Enjoy!

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