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.
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
250 g
Poulet haché
2 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
1 pièce(s)
Carotte
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Haricots noirs
1 pièce(s)
Poivron
1 pièce(s)
Oignon jaune
1 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
113 g
Mirepoix
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
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.