Yields 4 Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Nutrition Facts
Serving Size About 5 tbsp
Servings 4
Amount Per Serving Calories 110 Calories from Fat 10 % Daily Value * Total Fat 1.5 g 3 %Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 10 mg 1 %Total Carbohydrate 19 g 7 %Dietary Fiber 6 g 24 %Sugars 1 g Protein 6 g 12 %Vitamin A 35 % Vitamin C 60 % Calcium 6 % Iron 20 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Montana Creekside Classic Chili You Will Also Need
1 tbsp Oil
1 ½ lbs Ground chuck*
12 oz Beef broth
14.50 oz Can peitite diced tomatoes
2 tbsp Red wine vinegar
2 tsp Sugar
Optional: 1/2 tsp each of salt and freshly ground black pepper
*May reduce ground chuck to one pound, if preferred
Here's What You Do
Heat oil in a 4 quart pot.
Add ground chuck and brown thoroughly over medium to medium-high heat.
Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.
Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.
Cover and simmer on low for 30 minutes.
Remove the whole japones pepper.
Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.
Ingredients You Will Also Need
1 tbsp Oil
1 ½ lbs Ground chuck*
12 oz Beef broth
14.50 oz Can peitite diced tomatoes
2 tbsp Red wine vinegar
2 tsp Sugar
Optional: 1/2 tsp each of salt and freshly ground black pepper
*May reduce ground chuck to one pound, if preferred
Directions Here's What You Do
1
Heat oil in a 4 quart pot.
Add ground chuck and brown thoroughly over medium to medium-high heat.
Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.
Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.
Cover and simmer on low for 30 minutes.
Remove the whole japones pepper.
Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.
Montana Creekside Classic Chili
Recipe Adaptations
Vegan
We like the classic chili texture you get when using non-beef crumbles in this recipe.
You Will Also Need:
1 Tbsp. oil
1 lb. plant-based beef substitute (such as Beyond Beef)
1 ½ cups vegetable broth (12 oz.)
1 can petite diced tomatoes (14.5 oz.)
2 Tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. each of salt and freshly ground black pepper
Here’s What You Do:
In a 3-4-quart pot heat oil.
Crumble and sauté beef-substitute 5 minutes.
Stir in contents of chili mix. Add in tomatoes, broth, vinegar and sugar.
Bring to a boil and then reduce to a simmer, cover, and cook on low for 15 minutes.
Remove the whole Japonés pepper.
Serve with sliced avocado or cornbread on the side.
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Recipe Variations
We don’t currently have a recipe variation for this soup, please send us yours !
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots in the final ten minutes of cooking time.
To cut fat, prepare with 1 lb. extra lean ground beef, bison, turkey, or go Vegetarian.
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!
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