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Classic Poblano Beef Chili

Classic Poblano Beef Chili

with Jack's Borlotti Beans

Rated 3.4 / 4
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Chili is a game-day grub staple for good reason: it scores a touchdown with pretty much every person’s palate, no matter which team they’re rooting for. In this version, we’re heating things up with poblano peppers, borlotti beans, ground beef, and the dynamic spice duo of chili powder and cumin, then cooling it down just a tad with a dollop of sour cream.

Tags:Egg freeGluten freeNut freeSpicy
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

10 ounce

Ground Beef

1 unit

Poblano Pepper

2 clove

Garlic

1 teaspoon

Chili Powder

1 teaspoon

Cumin

1 unit

Vegetable Stock Concentrate

1 box

Crushed Tomatoes

1 box

Borlotti Beans

½ cup

Cheddar Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Scallions

Not included in your delivery

1 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Calories777 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber17 g
Protein52 g
Cholesterol145 mg
Sodium1098 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
Utensils
Large Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Thinly slice scallions. Mince or grate garlic. Drain and rinse Jack’s borlotti beans. Core, seed, and remove white ribs from poblano pepper. Cut into ½-inch squares.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and break into pieces with a spatula or wooden spoon. Cook until crisped at the edges and no longer pink, 5-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.

3

Remove pan from heat and carefully pour out and discard any oil left by beef. Return to heat and add scallions, poblano, and garlic. Cook until lightly browned and softened, about 6 minutes, tossing.

4

Add chili powder and cumin to pan and stir to coat the veggies. Cook until aromatic, about 30 seconds. Season with salt and pepper.

5

Stir in stock concentrate, Jack’s borlotti beans, crushed tomatoes, beef, and 1 cup water. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thick and saucy, about 10 minutes. Season with salt and pepper.

6

Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream.