Beefy Black Bean Chili
with Sweet Pepper & Portobello Mushroom
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Chili can go low and slow, or fast and flashy. These bussin’ bowls are ready in just 20 minutes, with a heartening mix of ground beef, black beans and hefty portobello mushroom. Each spoonful is strong on sustenance, as well as deeply spiced tastiness.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Sweet pepper
- 1 Garlic clove
- 1 Portobello mushroom
- 1 Onion (or shallot)
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 540ml Black beans (canned)
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
8 g
Sodium
2060 mg
Total Carb
65 g
Sugars
9 g
Protein
44 g
Fibre
23 g
Preparation
Start the chili
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Mince the garlic.
- Cut the mushroom into ½ inch pieces.
- Halve, core and medium-dice the sweet pepper.
- Drain and rinse the black beans.
Continue the chili
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onion and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the sweet pepper and mushroom. Cook, stirring occasionally, 3 to 4 min., until partially cooked.
- Add the tomato paste and spices. Cook, stirring often, 30 sec. to 1 min., until dark red.
Finish the chili & serve
- To the pan, add the beef, black beans, demi-glace and 1 ½ cups water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the vegetables are tender.
- Divide the chili between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
