Speedy Chicken Chili
with Ciabatta Croutons
This delicious chicken chili comes together in no time! We've packed it with warming spices, hearty beans and plenty of fresh veggies to satisfy the whole family on a chilly night.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Carrot
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Black Beans
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
113 g
Mirepoix
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Drain, then rinse beans.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter moons.
- Peel, then cut onion into 1/2-inch pieces.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions, carrots and peppers.
- Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- Heat the same pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Add Enchilada Spice Blend and tomato sauce base. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, beans, veggies and 3/4 cup (1 1/2 cups) water to the pot. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Cover and simmer, stirring occasionally, until chili thickens slightly, 7-8 min. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)
- Season with salt and pepper.
- Meanwhile, cut ciabatta into 1/2-inch pieces.
- Add ciabatta and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange ciabatta in a single layer.
- Broil in the middle of the oven, until golden-brown and toasted, 3-4 min. (NOTE: Keep an eye on your croutons so they don't burn!)
- Divide chili between bowls. Top with cheese and croutons.
- Dollop sour cream over top.
