Speedy Chicken Chili
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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 chilly night.

Tags:
Quick
Family Friendly
One Pot
Chef's Choice
Allergens:
Sulphites
Milk
Barley
Wheat

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Carrot

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Black Beans

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories910 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate103 g
Sugar25 g
Dietary Fiber21 g
Protein47 g
Cholesterol120 mg
Sodium2170 mg
Trans Fat0.2 g
Potassium2300 mg
Calcium300 mg
Iron9.5 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.

Utensils

Colander
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet

Instructions

Prep
1
  • Drain, then rinse beans.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter moons.
  • Peel, then cut onion into 1/2-inch pieces.
Cook veggies
2
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions, carrots 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.
Cook chicken
3
  • 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.
Cook chili
4
  • 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.
Broil croutons
5
  • Meanwhile, cut ciabatta into 1/2-inch pieces.
  • Add ciabatta and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Arrange ciabatta in a single layer.
  • 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
6
  • Divide chili between bowls. Top with cheese and croutons.
  • Dollop sour cream over top.
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