Chili au micro-ondes
2 portions | avec cheddar et oignons verts
This no-fuss vegetarian chili recipe comes together in just 15 minutes and uses only one bowl! We love an easy clean-up meal!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haricots rouges
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 cc
Cumin grillé, moulu
1 pièce(s)
Oignon vert
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir Lait, Sésame, Gluten, Oeuf, Poisson, Moutarde, Crustacés, Soya, Noix, Blé, Sulfites)
1 pièce(s)
Crème sure
(Contient Lait)
1 cc
Poudre de chipotle
(Peut contenir Sésame, Triticale, Lait, Sulfites, Soya, Arachides, Noix, Blé, Moutarde)
½ tasse(s)
Cheddar, râpé
(Contient Lait)
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
56 g
Oignon, haché
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
2 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Place onions, cumin, chipotle chili powder and 2 tbsp butter in a large microwave safe bowl. Season with salt and pepper, then stir to combine. Microwave until butter is melted an onions are slightly translucent, 1 min. Let cool.Meanwhile, drain then rinse kidney beans. Thinly slice green onion.
Add kidney beans, crushed tomatoes and vegetable stock concentrate to the bowl with onions. Season with salt and pepper, then stir to combine. Cover tightly with plastic wrap, then carefully pierce three holes in the top. Return bowl to the microwave and cook for 2 minutes. Stir, then return bowl, covered, to the microwave for another 2 minutes until warmed through.
Divide chili between bowls, then top with cheddar cheese and sour cream. Sprinkle green onions over top. Serve tortilla chips on the side for dipping.