Beef chili with cheddar and Greek yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Beef chili with cheddar and Greek yogurt

Soy-Free, Carb-Conscious, Gluten-Free

2 Servings, 600 Calories/Serving

30–35 Minutes (Conventional oven)

7–9 Minutes (Microwave oven)

We’ve stewed beef, onions, and garlic with tomatoes, piquant spices, and—shh—a bit of ground Mexican chocolate for that chef’s kiss touch. Heat up, dollop some yogurt, and enjoy!

Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your tray:
Diced fire-roasted tomatoes
Ground beef
Cooked black beans
Organic onion
Sunbasket chicken stock
Cheddar
Tomato paste
Extra virgin olive oil
Cornmeal
Organic garlic
Organic jalapeño
Mexican chocolate
Ancho chile powder
Kosher salt
Granulated garlic
Cumin
Sweet paprika
Arrowroot powder
Coriander
Chipotle chile powder
Black pepper
Cinnamon
In your bag:
Organic fresh cilantro
Organic Greek yogurt

Nutrition per serving

Calories: 600, Protein: 38g (76% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 13g (65% DV), Cholesterol: 105mg (35% DV), Sodium: 1240mg (52% DV), Carbohydrates: 37g (12% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (almond, cashew, coconut, hazelnut, pecan)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the oven. If you need to freeze your meal for cooking later, that works too.

Conventional oven | 30–35 minutes (fresh) or 65–80 minutes (frozen)

Heat the oven to 425°F.

Remove the plastic from the tray. If you prefer a thinner chili, sprinkle with up to 2 tablespoons water. Cover the tray with foil.

Fresh: Bake for 15 minutes. Stir and bake uncovered for 15 to 20 minutes more, or until heated through.

Frozen: Bake for 50 minutes. Stir, re-cover, and bake for 15 to 30 minutes more, or until heated through.

Microwave oven | 7–9 minutes (fresh) or 14–18 minutes (frozen)

Remove the plastic from the tray. If you prefer a thinner chili, sprinkle with up to 2 tablespoons water. Place a damp paper towel over the top of the tray.

Fresh: Microwave for 4 minutes. Stir, re-cover, and microwave for 3 to 5 minutes more, or until heated through.

Frozen: Microwave for 12 minutes. Stir, re-cover, and microwave for 2 to 6 minutes more, or until heated through.

Serve

Coarsely chop the cilantro.

Season the beef chili to taste with salt and pepper and transfer to individual bowls. Dollop with the yogurt, garnish with the cilantro, and serve.

Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.