Slow Carb: Beef ’n’ Black Bean Chili
with Crisp Kale-Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
It’s more than low carb, it’s slow carb. The focus is on meat proteins, legumes and vegetables (no fruits or starchy grains) for complex carbohydrates and fiber that take longer for the body to process. There’s protein aplenty in this warm-bodied chili, densely packed with ground beef and black beans, suffused with demi-glace and spiced with our Playa del Cumin mix. As a counterpoint, crisp radishes and pre-chopped kale sparkle in a side salad.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Radishes
- 120g Chopped kale
- 1 Garlic clove
- 540ml Black beans (canned)
- 15ml Apple cider vinegar
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 7g Playa del Cumin spices (cumin, paprika, red bell pepper, garlic, caramel color, oregano, Cayenne pepper, cloves)
Contains: Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
10 g
Sodium
760 mg
Total Carb
62 g
Sugars
5 g
Protein
45 g
Fibre
24 g
Preparation
Mise en place
Mince the garlic. Thinly slice the radishes.
Cook the beef
In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the salad
Meanwhile, in a medium bowl, combine the vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the kale and radishes; toss well.
Make the chili
Drain and rinse the black beans. To the pot of beef, add the tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red. Add the black beans, demi-glace and 1 ½ cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 6 to 8 min., until the chili has thickened.
Plate your dish
Divide the chili between your bowls. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
