One-Pot Chicken-and-Corn Chili
with Cheddar Cheese and Sour Cream- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
The secret to good chili is well-seasoned meat and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This version falls into the latter category, and once you take a bite, we're sure you'll agree! Ingredients: Chicken thighs • Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
280 g
Chicken Thighs
1 unit
Sweet Bell Pepper
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
1 unit
Sour Cream
(Contains: Milk May contain traces of: Milk)
4 g
Garlic Salt
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
250 mL
Crushed Tomatoes
(May contain traces of: Sesame, Wheat, Mustard, Sulphites, Milk, Soy, Fish, Egg, Crustaceans)
1 unit
Black Beans
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt, 1/2 tbsp (1 tbsp) Mexican Seasoning and pepper.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min, until golden all over.
- Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.
- Add peppers and remaining Mexican Seasoning to the pot with chicken. Season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Add black beans and their liquid, crushed tomatoes, corn, 1/4 tsp (1/2 tsp) garlic salt and 1/4 cup (1/3 cup) water to the pot.
- Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer for 6-8 min, until chili thickens slightly and chicken is cooked through.**
- When chicken is done, remove from chili and cut or shred into smaller pieces.
- Return chicken to the pot and stir to combine.
- Divide chicken chili between bowls.
- Dollop sour cream over top.
