Get up to 18 FREE meals across your first 4 baskets! New clients only.

Protein Boost | Homey Beef & White Bean Chili

with Cheddar Quesadillas

Cooking time

25 minutes

Servings

4

Calories

700 /serving

Protein Boost | Homey Beef & White Bean Chili

with Cheddar Quesadillas

Power up on proteins! Add ground beef to your meal with our Protein Boost option. Tell the kids to use their beans! They won’t have to think twice about spooning up a hearty chili—and this one brings tons of colour and cheer to the table, at the time of the year when we need it. Each smoky-sweet serving is brimming with white kidney beans, tender sweet peppers and butternut squash. The best part just might be those cheese quesadillas, filled with aged white cheddar and golden-fried.

We will send you:

510g Canadian-raised lean ground beef
1 Onion (or shallot)
2 Sweet peppers
213ml Tomato sauce (canned)
540ml White kidney beans (canned)
120g Grated aged cheddar
8 Wheat flour tortillas
200g Diced butternut squash
16g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large pan
Strainer
Oil
Salt & pepper (S&P)

Total Fat
33 g

Saturated Fat
15 g

Sodium
1470 mg

Total Carb
62 g

Sugars
12 g

Protein
46 g

Fibre
13 g

Preparation

Mise en place

Core and medium-dice the sweet peppers. Drain and rinse the kidney beans. Halve, peel and small-dice the onion.

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, 1 to 2 min., until partially cooked. Add the onion and cook, stirring frequently, 1 to 2 min., until fragrant. Add the sweet peppers, squash, ¾ of the spices and S&P. Cook, stirring frequently, 4 to 5 min., until almost tender and the beef* is cooked through.

Finish the chili

To the pan of beef and vegetables, add the kidney beans, tomato sauce and 1 cup water; bring to a boil. Reduce the heat to medium and simmer, 5 to 6 min., until the vegetables are tender and the chili has thickened.

Prepare the quesadillas

Place the tortillas on a dry work surface. Top half of each with the cheese and remaining spices. Fold in half and press lightly.

Cook the quesadillas

In a large pan, heat a drizzle of oil on medium. Working in batches, add the quesadillas and cook, 1 to 2 min. per side, until golden brown. Transfer to a cutting board.