Protein Boost | White Bean Chili with Ground Beef & Secretly Nutritious Mash
Monterey Jack Cheese Topping
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. We’re gonna go ahead and spill the beans. The mash here looks like it’s the expected potatoes, but it’s fortified with a good dose of cauliflower,—worked right in, along with butter, obviously! It makes a base for ladle-fulls of chili, thick and hearty with nutritious white kidney beans, carrots and celery in a very gently spiced tomato base. Each portion gets grated Monterey Jack to really melt their hearts.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g Nantes carrots
- 200g Cauliflower florets
- 2 Celery stalks
- 1 Onion (or shallot)
- 540ml White kidney beans (canned)
- 200ml Tomato sauce
- 90g Grated Monterey Jack
- 680g Potatoes
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large high-sided pan
Strainer
Peeler
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
15 g
Sodium
1440 mg
Total Carb
66 g
Sugars
11 g
Protein
44 g
Fibre
17 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes and cauliflower (halve if large) to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, halve the carrots and celery lengthwise; thinly slice crosswise. Combine in a small bowl. Halve, peel and small-dice the onion. Drain and rinse the kidney beans.
Cook the beef
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.
Start the chili
In the same pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 2 to 3 min., until fragrant. Add the carrots, celery, spices and S&P. Sauté, 3 to 4 min., until beginning to soften.
Finish the chili
To the pan of vegetables, add the beef, kidney beans, tomato sauce and 2 cups water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 8 to 10 min., until the vegetables are tender and the chili has thickened.
Plate your dish
Divide the mash between your plates. Top with the chili. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
