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Chorizo Chili
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Chorizo Chili

Chorizo Chili

with Spiced Tortilla Chips

This quick chili packs a flavour punch given the short cook time! The oven-crisped tortilla chips will come in handy for dipping into that melty cheddar cheese topping!

Tags:
Quick
Optional Spice
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

370 mL

Crushed Tomatoes with Garlic and Onion

200 g

Green Bell Pepper

398 mL

Kidney Beans

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Mexican Seasoning

1 unit

Beef Broth Concentrate

85 g

Tortilla Chips

56 g

Canned Corn

1 unit

Jalapeño

1 tsp

Garlic Salt

1 tsp

Chili Powder

Not included in your delivery

½ tbsp

Oil*

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Nutrition Values

Calories800 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate78 g
Sugar18 g
Dietary Fiber19 g
Protein38 g
Cholesterol85 mg
Sodium2670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Small Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet

Instructions

Prep
1

Before starting, preheat the oven to 400°F. Wash and dry all produce.

Core, then cut pepper into 1/2-inch pieces. Drain, then rinse kidney beans. Drain corn. Combine 1/4 tsp garlic salt, 1/4 tsp Mexican Seasoning and 1/4 tsp chili powder (dbl all for 4 ppl) in a small bowl. (NOTE: This is your spice mixture.)

Cook chorizo
2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up the meat into smaller pieces, until no pink remains, 4-5 min.**

Cook chili
3

Add peppers, kidney beans, a quarter of the corn (half the corn for 4 ppl), remaining Mexican Seasoning, remaining chili powder and remaining garlic salt to the pot. Cook, stirring until spices are fragrant, 1 min. Stir in broth concentrate, crushed tomatoes and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until veggies are tender, 6-8 min.

Bake tortilla chips
4

While the chili cooks, lay the tortilla chips in an even layer on a baking sheet. Bake in the middle of the oven, until chips are crisp and glistening, 4-5 min. Sprinkle tortilla chips with spice mixture (from step 1). (NOTE: Use 2 baking sheets for 4 ppl. Bake in the top and the middle of the oven.)

Slice jalapeños
5

Core, then finely slice jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

Finish and serve
6

Ladle chili into bowls. Garnish with cheddar cheese and jalapeños. Serve tortilla chips on the side.