Speedy Chicken Chili
with Ciabatta Croutons- Sulphites
- Milk
- Gluten
This delicious chicken chili comes together in no time! We've packed it with warming spices, hearty beans and plenty of fresh veggies to satisfy the whole family on a cold winter's night!
Ingredients
250 g
Ground Chicken
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
113 g
Mirepoix
370 mL
Crushed Tomatoes with Garlic and Onion
370 mL
Black Beans
160 g
Sweet Bell Pepper
7 g
Cilantro
3 tbsp
Sour Cream
(Contains: Milk)
1 unit
Ciabatta Roll
(Contains: Gluten)
1 tbsp
Tomato Sauce Base
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Roughly chop cilantro. Cut ciabatta into 1/2-inch pieces. Drain, then rinse beans. Core, then cut pepper into 1/2-inch pieces. Add ciabatta to a medium bowl. Drizzle1 tbsp oil (dbl for 4 ppl) over top. Season with salt, then toss to coat. Set aside.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pot from heat, then transfer veggies to a plate.
Heat the same pot over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Add Enchilada Spice Blend and tomato sauce base. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, beans, veggies and 3/4 cup water (dbl for 4 ppl) to the pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Cover and simmer, stirring occasionally, until chili thickens slightly, 7-8 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!) Season with salt and pepper, to taste.
Meanwhile, arrange ciabatta in an single layer on an unlined baking sheet. Broil in the middle of the oven until golden-brown and toasted, 3-4 min. (NOTE: Keep an eye on your croutons so they don't burn!)
Divide chili between bowls. Top with spiced croutons.Dollop sour cream over top, then sprinkle with cilantro.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the chili's taste, though some found it could use more spice or flavor. The ciabatta croutons were a popular addition.
- Ease of prep: Reviewers praised the recipe for being quick and easy to make, with simple instructions and minimal cleanup.
- Suggestions: Consider adding extra vegetables, cheese, or chili flakes for more flavor. Some preferred nacho chips over croutons for authenticity.
- Leftovers: The chili reheats well and makes great leftovers, with some reporting enough for lunch the next day.
- Texture: Several noted the chili was initially soupy but thickened nicely when simmered longer.
