Spicy Beef & Chickpea Chili Verde
with Tomatillos & Jalapeño-chayote Salsa
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Spicy Beef & Chickpea Chili Verde
with Tomatillos & Jalapeño-chayote Salsa
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
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.
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.
Make the salsa
- Meanwhile, in a medium bowl, combine the chayote, lime juice, remaining jalapeño, a drizzle of oil and S&P.
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.
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.
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