
This no-fuss vegetarian chili recipe comes together in just 15 minutes and uses only one bowl! We love an easy clean-up meal!
1 unit(s)
Kidney Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tsp
Roasted Cumin, ground
1 unit(s)
Green Onion
1 unit(s)
Vegetable Broth Concentrate
(May be present: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 unit(s)
Sour Cream
(Contains: Milk)
1 tsp
Chipotle Powder
(May be present: Milk, Sesame, Mustard, Soy, Tree nuts, Wheat, Sulphites, Triticale, Peanuts)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
85 g
Tortilla Chips
(May be present: Milk, Sesame)
56 g
Yellow Onion, chopped
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)

Before starting, wash and dry all produce. Place onions, cumin, chipotle chili powder and 2 tbsp butter in a large microwave safe bowl. Season with salt and pepper, then stir to combine. Microwave until butter is melted an onions are slightly translucent, 1 min. Let cool.Meanwhile, drain then rinse kidney beans. Thinly slice green onion.

Add kidney beans, crushed tomatoes and vegetable stock concentrate to the bowl with onions. Season with salt and pepper, then stir to combine. Cover tightly with plastic wrap, then carefully pierce three holes in the top. Return bowl to the microwave and cook for 2 minutes. Stir, then return bowl, covered, to the microwave for another 2 minutes until warmed through.

Divide chili between bowls, then top with cheddar cheese and sour cream. Sprinkle green onions over top. Serve tortilla chips on the side for dipping.