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Is it even chili?

Making:

Chilli?

Taking leftover hellofresh items and making chili with roasted potatoes. 

2 servings of chili prepared
1 serving of potatoes prepared 

Here's what I have:


8.5 oz Diced tomato
13.4 oz Black bean
7.6 oz Yellow onion
1.5 oz Tomato paste
1 tbps Beef stock concentrate (not pictured)
1 tbsp Garlic paste
6.9 oz Yukon Gold potato
0.4 oz Avocado oil
1 oz Sharp cheddar cheese
2 tbsp Scallion
1 tbsp Sour cream 
Mexican spice blend (not used)
Southwest spice blend

Preparation:

The oven was preheated to 425 degrees and the cheese and scallion were held to the side. To start the potatoes I tossed half of the avocado oil, some of the Southwest spice and a bit of salt. These went into the oven for 30 minutes.

In a stainless steel pot the onions were brown using the rest of the avocado oil after this the tomato paste and remaining spices and beef stock were added and mixed well.   

After this the diced tomato and black beans were added and the pot brought to a slight boil before turning down to a simmer.  The chili pot was stirred occasionally until the potatoes were complete. To finish the dish I topped it with some sour cream, cheese and scallion.

The plate!


- Kris 
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