Protein Swap | Rib-Sticking Chorizo Chili
with Poblano Peppers & Mozzarella
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
It’s so full of flavour from full-bodied spices, so jammed with heartiness from beans and veggies, and so satisfyingly warm with every bite, with the addition of pre-spiced chorizo pork sausage meat. Poblano peppers add to the tastiness, while grated mozzarella adds to the comfort.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Shallot (or onion)
- 1 Garlic clove
- 2 Poblano peppers (or green peppers)
- 30ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 100ml Tomato sauce
- 30g Grated mozzarella
- 1 Celery stalk
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
9 g
Sodium
1930 mg
Total Carb
62 g
Sugars
13 g
Protein
41 g
Fibre
24 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
- Halve, core and small-dice the poblano.
- Small-dice the celery.
- Halve, peel and small-dice the shallot.
- Mince the garlic.
- Crumble the patties.
Start the chili
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the patties, poblano, celery, shallot, garlic, spices and S&P.
- Cook, stirring often, 4 to 6 min., until the vegetables have softened and the patties have browned.
Finish the chili
- To the pot, add the kidney beans, tomato sauce, demi-glace, 1 ⅓ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 8 to 10 min., until thickened.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
