In order to bring you the best organic produce, some ingredients may differ from those depicted.
Beef chili with cheddar and Greek yogurt
Gluten-Free Friendly, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus
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!
- In your tray:
- Diced fire-roasted tomatoes
- Ground beef
- Cooked black beans
- Organic onion
- Sunbasket chicken stock
- Tomato paste
- Extra virgin olive oil
- Organic garlic
- Organic jalapeño
- Mexican chocolate
- Ancho chile powder
- Kosher salt
- Granulated garlic
- Sweet paprika
- Arrowroot powder
- Chipotle chile powder
- Black pepper
- In your bag:
- Organic fresh cilantro
- Organic Greek yogurt
Calories 600, Total Fat 34g (44% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1240mg (54% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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.
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.
- 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.