Southwestern Black Bean Chili with Cheddar and Sour Cream
Perfect for football season, this filling chili is guaranteed to warm your soul. Not only can it be served hot off the stove, it’s also perfect for making ahead of time. We wouldn’t want you in the kitchen during the game!
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
2 ounce
Cheddar Cheese
(Contains Milk)
1 ounce
Sour Cream
(Contains Milk)
13.4 ounce
Black Beans
14 ounce
Diced Tomatoes
1 teaspoon
Chili Powder
1 teaspoon
Cumin
Not included in your delivery
1 teaspoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Mince or grate the garlic. Drain and rinse the black beans. Pick the oregano leaves off the stem and roughly chop
Heat a drizzle of oil in a medium pot over medium heat. Add the onion and bell pepper and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, cumin, and chili powder and cook for 30 seconds, until fragrant.
Add the beans and diced tomatoes and season with salt and pepper. Bring to a boil, then reduce to a low simmer for about 15 minutes, until thickened. Season with salt and pepper. TIP: If you have more time, feel free to let the chili simmer for longer!
Plate and garnish the chili: Divide the chili between bowls, then top with sour cream, cheddar cheese, and Enjoy!
