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Time
480 min
Level
Basic
Author
hellofresh

Slow Cooker Smoky Beef Chili | with Black Beans, Crema, and Corn Tortillas

spicy
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Whisk together ½ cup water, 2 TBSP tomato paste, tomatoes, stock concentrates, ½ tsp smoked paprika, Southwest spice, and a few large pinches of salt inside your slow cooker. TIP: We sent more tomato paste and paprika. Use the rest of the paste as you like. Save the rest of the paprika for later.
2
Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell peppers. Stir both ingredients into broth in slow cooker.
3
Break up beef with your hands into crumbles, then add to slow cooker. Gently stir once or twice to incorporate. Cover slow cooker with lid and cook on high heat for 6 hours or low heat for 8 hours.
4
Around the same time chili is done cooking, drain beans from container and rinse, then stir into chili in slow cooker. Season with salt and pepper.
5
Stir together remaining smoked paprika and sour cream in a small bowl. Season with salt. Wrap tortillas in a damp paper towel. Microwave on high until warm, 30 to 45 seconds.
6
Trim, then thinly slice scallions. Divide chili between bowls, then dollop with crema. Sprinkle with scallions and cheese. Serve with tortillas on the side for dipping.
Micro nutrients
Total weight
542.87g
Carbs
102.98g
Dietary fiber
20.65g
Sugar
15.21g
Fats
41.04g
Saturated
18.48g
Poly
1.84g
Mono
14.18g
Trans
1.83g
Proteins
58.22g
Calcium
137.49%
Iron
194.18%
Magnesium
210.14%
Vitamin D
0mg
Vitamin B6
23.51%
Vitamin B12
472.5%
Vitamin A
119.99%
Vitamin C
267.28%
Cholesterol
183.41%
Sodium
208.93%
Potassium
229.25%
Percentages are based on a diet of 2000 calories a day.
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