Game Day Black Bean Chili
with Southwestern Spices
If you’re looking for a recipe that’ll satisfy your whole team, chili is a safe bet. And when you drop the “con carne” and make it with hearty black beans, it becomes a dish that everyone can enjoy. Here, we’re adding in a dynamic spice duo of chili powder and cumin, then finishing it with slices of creamy avocado. It’ll hit the spot anytime, on game day and beyond!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Red Bell Pepper
2 clove
Garlic
¼ ounce
Oregano
¼ ounce
Cilantro
1 unit
Avocado
1 box
Black Beans
1 can
Diced Tomatoes
1 teaspoon
Chili Powder
1 teaspoon
Cumin
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Scallions
Not included in your delivery
unit
Salt
unit
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and chop onion. Core, seed, and remove white ribs from bell pepper. Cut into ½-inch squares. Pick leaves from oregano and discard stems. Finely chop leaves until you have 1 TBSP. Mince or grate garlic. Thinly slice scallions, keeping greens and whites separate. Drain and rinse Jack’s black beans.
Heat a drizzle of olive oil in a medium pot over medium heat. Add onion, scallion whites, and bell pepper and cook until lightly browned and softened, 5-6 minutes, tossing.
Add garlic, oregano, cumin, and chili powder. Toss until fragrant, about 30 seconds.
Add Jack’s black beans and diced tomatoes. Bring to a boil, then reduce heat and let simmer until thickened, about 15 minutes. Season with salt and pepper.
Halve, pit, and thinly slice avocado. Pick cilantro leaves from stems. Discard stems.
Divide chili between bowls. Dollop with sour cream and garnish with scallion greens and cilantro. Lay a few slices of avocado on top.
