Speedy Chicken Chili
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Chicken Chili

Speedy Chicken Chili

with Ciabatta Croutons

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!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Chicken

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

113 g


370 mL

Crushed Tomatoes with Garlic and Onion

370 mL

Black Beans

160 g

Sweet Bell Pepper

7 g


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


0.13 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber7 g
Protein46 g
Cholesterol121 mg
Sodium1070 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.


Medium Bowl
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet



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.

Cook veggies

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.

Cook chicken

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.

Cook chili

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.

Broil croutons

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!)

Finish and serve

Divide chili between bowls. Top with spiced croutons.Dollop sour cream over top, then sprinkle with cilantro.

Meal right image

Explore Similar Recipes

Meal left image