Smoky Beef & Poblano Chili

Name: Smoky Beef & Poblano Chili with Kidney Beans, Cheddar, and Sour Cream
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Ground Beef; 1 unit Poblano Pepper; 2 clove Garlic; 1 teaspoon Chili Powder; 1 teaspoon Cumin; 1 unit Beef Stock Concentrate; 13.76 ounce Crushed Tomatoes; 13.4 ounce Kidney Beans; 1 ounce Cheddar Cheese; 2 ounce Sour Cream; 1 unit Yellow Onion; 1 unit Scallions; box Salt; box Pepper; 1 teaspoon Olive Oil

with Kidney Beans, Cheddar, and Sour Cream

Recipe Development TeamPublished on January 06, 2016

4.1

(11K customers rated)

Get Free Steak + 10 Free Meals

Take a quick trip to New Mexico with this dish! Smoky poblano chilies are simmered with ground beef, tomatoes, kidney beans, chili powder, and cumin. We’ve finished it off with a dollop of sour cream and a sprinkle of cheddar cheese to cool things off.

Tags:

Gluten-free

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

10 ounce

Ground Beef

1 unit

Poblano Pepper

2 clove

Garlic

1 teaspoon

Chili Powder

1 teaspoon

Cumin

1 unit

Beef Stock Concentrate

13.76 ounce

Crushed Tomatoes

13.4 ounce

Kidney Beans

1 ounce

Cheddar Cheese

(Contains: Milk)

2 ounce

Sour Cream

(Contains: Milk)

1 unit

Yellow Onion

1 unit

Scallions

Not included in your delivery

box

Salt

box

Pepper

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories762 kcal

Energy (kJ)3188.2 kJ

Fat32 g

Saturated Fat14 g

Carbohydrate57 g

Sugar12 g

Dietary Fiber18 g

Protein55 g

Sodium1321 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

•Large Pan

•Bowl

Instructions

Prep the ingredients: Chop the scallions, keeping the whites and greens separate. Mince the garlic. Drain and rinse the beans. Core, seed, and remove the white veins from the poblano, then dice into ½-inch cubes. Halve, peel and dice the onion.

Brown the beef: Heat a drizzle of oil in a large pan over medium–high heat. Add the ground beef and cook, breaking up the pieces, for about 5-6 minutes, or until golden brown and no longer pink. Season with salt and pepper and set aside.

Cook the vegetables: Add the scallion whites, poblano, onion, and garlic to the pan. Cook, tossing, for about 6 minutes, or until slightly softened. Add chili powder and cumin and cook, stirring, for 30 seconds. Season with salt and pepper.

Simmer the chili: Add the stock concentrate, beans, crushed tomatoes, and 1 cup water to the pan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until thickened. Season with salt and pepper. TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks.

Plate: Serve the chili divided between bowls with a sprinkle of cheddar cheese, the scallion greens, and a dollop of sour cream!