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 fall night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Enchilada Spice Blend
Crushed Tomatoes with Garlic and Onion
Sweet Bell Pepper
(Contains Barley, Wheat)
Tomato Sauce Base
Not included in your delivery
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. Drizzle 1 tbsp (2 tbsp) oil 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 (1 tbsp) oil, then mirepoix and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.
Heat the same pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, 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 (1 1/2 cups) water 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. Chili 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.