with Cheddar Cheese
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Jalapeno • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chives.
Allergens
Tags
Beyond Meat®
2 unit(s)
Chives
7 g
Jalapeño
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sour Cream
43 mL
Cheddar Cheese, shredded
0.25 cup
Yellow Onion
1 unit(s)
Garlic Puree
1 tbsp
Mexican Seasoning
8 g
Pepper*
0.125 tsp
Salt*
0.125 tsp
Oil*
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop chives.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeño.)
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Add more jalapeños if you like it spicy!)
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate.
- Reheat the same pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and onions.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pot with Beyond Meat®, add crushed tomatoes and 1/2 cup (1 cup) water. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)
- When chili is done, add veggies. Season with salt and pepper.
- Cook for 2-3 min, stirring often, until warmed through.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle with chives and cheese.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
530
kcal
Calories
30
g
Fat
12
g
Saturated Fat
42
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
29
g
Protein
25
mg
Cholesterol
1220
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
8
mg
Iron
