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!
The quantities provided above are averages only.
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
160 g
Sweet Bell Pepper
113 g
Aromatics Blend
2 unit
Garlic, cloves
370 mL
Crushed Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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 aromatics blend and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.
Add garlic, Tex-Mex paste and Mexican Seasoning to the pot with veggies. Cook, stirring often, until fragrant, 1 min.
Add stock powder, 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.
