Beefy Black Bean Chili
with Poblano Pepper & Chayote
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Gratitude for the amplitude of this fall chili. It's not just jammed with tender ground beef and hearty black beans, it’s also chunky with veggies, from poblano pepper to chayote, a crisp Caribbean gourd. America Latina spices hold it all in place.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Poblano pepper (or green pepper)
- 1 Chayote
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 540ml Black beans (canned)
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame • Sulphites
You will need:
Large high-sided pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
26 g
Saturated Fat
8 g
Sodium
720 mg
Total Carb
72 g
Sugars
10 g
Protein
45 g
Fibre
26 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the chayote.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Halve, core and medium-dice the poblano. In a medium bowl, toss with a drizzle of oil and S&P.
Roast the chayote & poblano
- On a lined sheet pan, toss the chayote with a drizzle of oil and S&P.
- Roast, stirring and adding the poblano halfway, 14 to 18 min., until tender and beginning to brown.
Start the chili
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef, onion and garlic; season with the spices and S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Finish the chili
- Meanwhile, drain and rinse the black beans.
- To the pan of beef, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red.
- Add the black beans, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 4 to 6 min., until the liquid is slightly reduced and the beef* is cooked through.
Finish & serve
- To the pan, add the chayote and poblano; stir well.
- Divide the chili between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
