In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy chipotle and sweet potato chili with cabbage slaw
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
35–50 Minutes
Don’t say we didn't warn you. Spiked with chipotle chile powder, sweet paprika, and granulated garlic, this contest-worthy chili packs one heck of a punch.
In your bag
- 1 organic yellow onion
- 1 organic sweet potato
- 1 organic green or other bell pepper
- Your choice of protein
- Sunbasket smoky spice blend (coriander - cumin - sweet smoked paprika)
- 1 teaspoon chipotle chile powder
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 4 or 5 sprigs organic fresh cilantro
- 2 tablespoons apple cider vinegar
Nutrition per serving
Calories 570, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 620mg (27% DV), Total Carb. 56g (20% DV), Fiber 13g (46% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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, Sesame.
Instructions
Wash produce before use
1
Prep the vegetables
- Peel and finely chop enough onion to measure ½ cup [1 cup].
- Scrub or peel the sweet potato; cut the potato into ½-inch pieces.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
2
Prep your protein
- Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
3
Start cooking your protein
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat, until your protein is lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate.
4
Cook the chili
In the same pot used for your protein, add the onion and sweet potato, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the smoky spice blend and half the chipotle chile powder and cook until fragrant, about 1 minute.
Add your protein, the bell pepper, tomato sauce, and 2 cups [3 cups] water. Season with salt and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until your protein is cooked through, the vegetables are tender, and the chili has thickened, 15 to 18 minutes. Remove from the heat and season to taste with salt, pepper, and more chipotle chile powder if desired.
When the chili is almost done, prepare the cabbage slaw.
5
Make the cabbage slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
- Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, toss together the cabbage, 2 teaspoons [4 tsp] oil, half the apple cider vinegar, and half the cilantro. Season to taste with salt, pepper, and more vinegar if desired.
Serve
Transfer the chili to individual bowls. Garnish with the remaining cilantro and as much cabbage slaw as you like. Serve any remaining slaw on the side.
Kids Can!
- Measure the onion.
- Scrub the sweet potato.
- Measure the water for the chili.
- Assemble the slaw.
- Garnish the chili.