Family Meal Kit
Premium
One-Pot Chili con Carne Soup
with elotes-style corn
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Steak Strips
- 15 oz. Pinto Beans
- 8 oz. Fire Roasted Diced Tomatoes
- 5 oz. Frozen Corn
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Shredded Cheddar Cheese
- 0.88 oz. Mayonnaise
- ½ oz. Grated Cotija
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 1 tsp. Tomato Puree
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories590
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Carbohydrates39g
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Net Carbs28g
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Fat30g
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Protein42g
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Sodium1410mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, follow same instructions.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Coarsely chop cilantro.Halve lime. Cut one half into wedges and juice the other half.Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Poblanos
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Kids not a fan of extra heat? Feel free to skip/reduce the poblanos. Add poblanos (to taste) and 1/4 tsp. salt to hot pot. Stir occasionally until tender, 6-8 minutes. -
3 Add the Steak Strips
Add 1 tsp. olive oil, steak strips, 3/4 the chile and cumin rub (reserve remaining for corn), 1/2 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
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4 Add the Tomatoes and Beans
Add diced tomatoes, tomato puree, beans, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir often until combined and beans are heated through, 1-2 minutes.
Add 2 cups water. Stir to combine and bring to a simmer.Once simmering, remove from burner.While chili cooks, continue recipe. -
5 Make Elotes-Style Corn and Finish Dish
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 45-60 seconds.
Carefully remove from microwave. Stir in mayonnaise, 1/4 tsp. salt, remaining chile and cumin rub, 1 tsp. lime juice, grated cheese, and cilantro until combined.Plate dish as pictured on front of card, topping soup with shredded cheese and elotes-style corn. Squeeze lime wedges over to taste. Bon appétit!
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