Protein Boost | Ground Beef, White Bean & Yellow Zucchini Chili
with Chunky White Cheddar Croutons
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. Show winter you mean business! Nothing drives away cold grey days like the warm hues of a simmering chili. Yellow zucchini streams in a touch of sunshine, sweet pepper adds colour and white beans provide protein, all caught up in a full-bodied tomato base. Check out these crafty oven-hot croutons: cut up a potato-scallion bun, toss with oil, spices and aged white cheddar and bake. Try not to eat them before you get to the table!
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Yellow zucchini
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 1 Gourmet potato-scallion bun
- 1 Shallot (or onion)
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Barley, Milk, Wheat
You will need:
Large pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
32 g
Saturated Fat
11 g
Sodium
1660 mg
Total Carb
80 g
Sugars
13 g
Protein
48 g
Fibre
25 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and medium-dice the sweet pepper. Medium-dice the zucchini. Halve, peel and thinly slice the shallot. Drain and rinse the kidney beans. Large-dice the bun.
Start the chili
In a large pot, heat a drizzle of oil on medium-high. Add the shallot, sweet pepper, zucchini, ¾ of the spices and a generous pinch of salt. Sauté, 5 to 6 min., until almost softened.
Make the croutons
Meanwhile, on a lined sheet pan, toss the bun with a drizzle of oil, the remaining spices and S&P. Bake, flipping halfway, 3 to 5 min., until beginning to crisp. Remove from the oven and sprinkle with the cheese. Bake, 3 to 5 min., until the bun is crisp and the cheese is golden. Allow to cool slightly.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the chili
To the pot of vegetables, add the tomato paste. Cook, stirring occasionally, 2 to 3 min., until dark red. Add the demi-glace, kidney beans, 1 cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 5 to 6 min., until the vegetables are tender and the chili has thickened. Add the beef; stir well.
Plate your dish
Divide the chili between your bowls. Top with the croutons, a drizzle of oil and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
