Veggie Chili
with Tortilla Chips
Simple but fantastic, this delicious chili is filled with beans, bell peppers and tomatoes. Each bite is tender and comforting. We suggest using the tortilla chips to scoop up and enjoy every last drop!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Kidney Beans
85 g
Tortilla Chips
1 unit(s)
Green Bell Pepper
113 g
Mirepoix
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
6 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
2 tbsp
Mexican Seasoning
¼ tsp
Chipotle Powder
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide in Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.
Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peppers. Cook, stirring often, until veggies start to soften, 4-5 min. Season with salt and pepper.Meanwhile, drain and rinse beans.
Add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, beans, broth concentrate and 3/4 cup (1 1/2 cups) water to the pot. Bring to a boil over high.Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min.Season with pepper, to taste.
Divide veggie chili between bowls. Dollop sour cream over top, then sprinkle with cheese and green onions. Serve tortilla chips alongside for dipping.
