One-Pot Organic Beef & Black Bean Chili
with Vegan Spicy Crema & Tortilla Chips
Classic chili flavors abound in this hearty vegan spin, with just five minutes of prep, one pot to clean, and a vegan crema for drizzling! It starts with scallions and jalapeño sizzling in the pot; next come the red and black beans, tomatoes, and our blend of Mexican seasonings. Thirty minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with crema, jalapeño, hot sauce, and a bright flourish of scallion greens plus blue corn chips for dipping. Now bring out the big spoon, and get to work!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Jalapeño
1 unit
Tomato Paste
14 ounce
Diced Tomatoes
1 unit
Kidney Beans
1 unit
Black Beans
2 tablespoon
Mexican Spice Blend
1 unit
Veggie Stock Concentrate
4 tablespoon
Vegan Crema
(Contains Soy)
1 teaspoon
Hot Sauce
10 ounce
Organic Ground Beef
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Cut one half into half-moons; mince remaining jalapeño.
• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened, 2-3 minutes. • Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined, 1-2 minutes.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef or organic beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• To same pot, add diced tomatoes, kidney beans and their liquid, black beans and their liquid, Mexican Spice Blend, stock concentrate, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Cover pot and bring to a simmer. • Once simmering, uncover and cook, stirring occasionally and scraping up any browned bits from bottom of pot, until slightly thickened and flavors meld, 8-10 minutes. • Taste and season chili with salt and pepper.
Once chili is slightly thickened, stir in beef or organic beef.
• While chili simmers, in a small bowl, combine crema with hot sauce to taste. Season with salt and pepper. • Divide chili between bowls. Drizzle with as much spicy crema and sliced jalapeño as you like. Garnish with scallion greens and serve with tortilla chips on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
