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Veggie Chili
with Tortilla Chips and Sour Cream
This veggie chili is simple to prepare but its extraordinary flavours will have everyone racing to the table. We suggest using the tortilla chips to scoop up and enjoy every last bite!
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
2 unit
Garlic, cloves
113 g
Mirepoix
2 tbsp
Mexican Seasoning
1 unit
Vegetable Broth Concentrate
370 mL
Crushed Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
¼ tsp
Chipotle Powder
85 g
Tortilla Chips
160 g
Sweet Bell Pepper
2 tbsp
Tomato Sauce Base
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Using a strainer, drain and rinse beans. Peel, then mince or grate garlic.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.
Add garlic, tomato sauce base, Mexican Seasoning and 1/4 tsp chipotle powder to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.
Add broth concentrate, crushed tomatoes, beans and 3/4 cup water (dbl for 4 ppl) to the pot. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili thickens slightly, 12-15 min. Season with salt and pepper, to taste.
Divide chili between bowls. Dollop sour cream over top. Sprinkle with cheese. Serve tortilla chips alongside for dipping.
