Carb Smart Jalapeño-Beef Chili
with Cheddar Cheese
This nourishing, low-carb chili swaps out traditional beans for lots of wholesome veggies. Spicy jalapeños and melty cheddar cheese amp up the deliciousness.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Jalapeno pepper • Chives.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
7 g
Chives
1 unit(s)
Jalapeño
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop chives.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.)
- Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate.
- Reheat the same pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with beef. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks,)
- When chili is done, add veggies. Season with salt and pepper.
- Cook, stirring often, until warmed through, 2-3 min.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle over chives and cheese.
