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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.)
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.**
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.
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.)
Core, then finely slice jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Ladle chili into bowls. Garnish with cheddar cheese and jalapeños. Serve tortilla chips on the side.
