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Spicy Beef & Chickpea Chili Verde

with Tomatillos & Jalapeño-chayote Salsa

Cooking time

20 minutes

Servings

2/4

Calories

660 /serving

A good slow carb chili puts meat and legumes front and centre. It's protein-loaded with ground beef and nibbly chickpeas, and it's punchy green with husked tomatillos and finely sliced jalapeño. Simmer the chili verde to tenderness and top with a spicy, lime-spritzed salsa of crisp chayote.

We will send you:

  • 250g Canadian-raised lean ground beef
  • 1 Chayote
  • 1 Jalapeño pepper
  • 1 Garlic clove
  • 1 Lime
  • 225g Tomatillos
  • 30ml Vegetable demi-glace
  • 540ml Chickpeas (canned)
  • 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)

Contains: Sulphites

You will need:

Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
30 g
Saturated Fat
8 g
Sodium
1670 mg
Total Carb
66 g
Sugars
16 g
Protein
41 g
Fibre
20 g
Preparation
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Mise en place

  • Remove the husks from the tomatillos; medium-dice.

  • Peel and small-dice the chayote.

  • Drain and rinse the chickpeas.

  • Juice the lime.

  • Mince the garlic.

  • Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.

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Start the chili verde

  • In a large pan, heat a drizzle of oil on medium-high.

  • Add the garlic and sauté, 30 sec. to 1 min., until fragrant.

  • Add the beef*, tomatillos and ½ the jalapeño; season with the spices and S&P.

  • Cook, breaking up the meat, 4 to 6 min., until cooked through.

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Make the salsa

  • Meanwhile, in a medium bowl, combine the chayote, lime juice, remaining jalapeño, a drizzle of oil and S&P.

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Finish the chili verde

  • To the pan, add the chickpeas, demi-glace, ½ cup water (double for 4 portions) and S&P.

  • Cook, stirring occasionally, 2 to 3 min., until combined and warmed through.

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Plate your dish

  • Divide the chili verde between your bowls.

  • Top with a spoonful of the salsa.

  • Serve the remaining salsa on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.