Beyond Meat® and Black Bean Chili
with Cheddar Cheese and Sour Cream
Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, Beyond Meat® is stewed with black beans. It wouldn't be chili without the fixins', so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
1 unit(s)
Black Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
85 g
Tortilla Chips
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.
Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Carefully drain excess fat from pot.Season with salt and pepper.
Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with Beyond Meat®. Cook, stirring often, until fragrant, 1-2 min.
Add crushed tomatoes, black beans with their liquid and 1/2 tsp (1 tsp) sugar to the pot. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min. Season with salt and pepper.
Meanwhile, line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.) Gently crush tortilla chips in the bag until pieces are about 1-inch in size. Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)
Season chili with salt and pepper, to taste. Divide chili between bowls. Sprinkle tortilla chips over top, then top with cheese.Finish with a dollop of sour cream.
