Speedy Plant-Based Ground Protein Chili
with Ciabatta Croutons
This delicious plant-based ground protein 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit
Carrot
1 unit
Crushed Tomatoes with Garlic and Onion
370 mL
Black Beans
1 unit
Sweet Bell Pepper
½ unit
Yellow Onion
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
1 tbsp
Tomato Sauce Base
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. 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.
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.
Heat the same pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then plant-based ground protein. Cook, breaking up plant-based ground protein into smaller pieces, until no crispy, 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.
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!)
Divide chili between bowls. Top with croutons.Dollop sour cream over top.
