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Carb Smart Jalapeño Beef Chili
Very High Fibre
Spicy
Quick
Carb Smart Jalapeño Beef Chili

with Cheddar Cheese

8 min
Difficulty: 2/3

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) • Ground beef • 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

Triticale
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Tags

Very High Fibre
Soup-stew
Regional-specialty
Spicy
Quick
Under 50g of Carbs
Under 650 Calories
Winter-warmers
Ingredients
Ground Beef

Ground Beef

250 g

Chives

Chives

7 g

Jalapeño

Jalapeño

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sour Cream

Sour Cream

43 mL

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Yellow Onion

Yellow Onion

1 unit(s)

Garlic Puree

Garlic Puree

1 tbsp

Mexican Seasoning

Mexican Seasoning

8 g

Pepper*

Pepper*

0.125 tsp

Salt*

Salt*

0.125 tsp

Oil*

Oil*

1 tbsp

Preparation
1
Prep
  • 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.) 
2
Cook veggies
  • 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. 
3
Cook beef
  • Reheat the same pot over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
  • Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
  • Season with salt and pepper.
4
Cook chili
  • To the pot with beef, 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!)
5
Finish and serve
  • 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.
Nutrition per serving

580

kcal

Calories

37

g

Fat

14

g

Saturated Fat

33

g

Carbohydrate

17

g

Sugar

6

g

Dietary Fiber

34

g

Protein

110

mg

Cholesterol

930

mg

Sodium

1

g

Trans Fat

1400

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

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