Protein Swap | Spicy Beef Birria Chili
with Chipotle & Black Beans
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
This full-bodied chili tastes like it’s been simmering for hours! In fact, it’s a breeze to pull together in 20 minutes, thanks to our pre-cooked beef birria and chipotle in adobo sauce. Cut the heat with a lime and radish salad.
We will send you:
- 285g Pre-cooked beef birria
- 100g Radishes
- 50g Diced onions
- 1 Lime
- 2 Celery stalks
- 1 Chipotle pepper in adobo
- 398ml Black beans (canned)
- 100ml Tomato sauce
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
6 g
Sodium
2230 mg
Total Carb
58 g
Sugars
9 g
Protein
52 g
Fibre
20 g
Preparation
Mise en place
- Slice the celery crosswise.
- Drain and rinse the black beans; mash ½.
- Roughly chop the chipotle pepper, reserving the adobo sauce.
Start the chili
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, celery, chipotle pepper and adobo sauce, and spices.
- Sauté, 2 to 3 min., until fragrant.
- Add the pork and cook, breaking up the meat, 2 to 3 min., until beginning to brown.
Finish the chili
- To the pot, add the tomato sauce, ½ cup water (double for 4 portions) and the black beans; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened.
- If the chili is too thick, thin out with ¾ cup water until you achieve your desired consistency.
Make the radish salad
- Meanwhile, slice the radishes.
- Quarter the lime.
- In a medium bowl, combine the radishes, juice of 2 lime wedges (double for 4 portions), a drizzle of oil and S&P.
Plate your dish
- Divide the chili between your bowls.
- Top with the sour cream and radish salad.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
