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.
Sweet Bell Pepper
Cheddar Cheese, shredded
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
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.