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Meatball and Mixed Bean Chili with Jack Cheese and Cilantro Sour Cream

6 servings


High Fibre

Nutritional Facts Per Serving

31.5 g
45.6 g
8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 526
  • Fat 24.5 g
    • Saturated   9.8 g
    • + Trans 
  • Cholesterol 99 mg
  • Sodium   701 mg
  • Carbohydrate 45.6 g
    • Fibre   8 g
    • Sugars  
  • Protein 31.5 g
    • Vitamin A 29 %
    • Vitamin C 60 %
    • Calcium 25 %
    • Iron 34 %


Combine sour cream ingredients in a bowl, cover and store in the fridge until needed. Preheat the oven to 400 degrees F. Roll the meatball mixture into 1-inch balls and place on a non-stick or parchment-lined baking sheet. Bake 20 minutes, or until cooked through. Drain well and set aside.

Heat the oil in a large pot. Add the onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in the remaining chili ingredients, except the cheese. Mix in the meatballs. Bring to a gentle simmer and loosely cover and cook 30-40 minutes, or until the chili is thick and rich tasting. Spoon into bowls and top with a sprinkle of the cheese and spoon of the sour cream.

Note: Bean medley is a mix of beans great for chili. It can be found in the aisle other canned beans are sold.

Serving Suggestions

Make this meal an even more filling and rounded one by serving the chili over steamed rice and/or having a bowl of taco chips alongside for dipping and scooping up the chili with.

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