HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Veggie Chili

Veggie Chili

with Cheddar Cheese, Green Onions and Tortilla Chips

Veggie
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 426 ratings
Read more

Simple but fantastic. This delicious chili is filled with beans, bell peppers and tomatoes. Each bite is tender and comforting. We suggest using the tortilla chips to scoop up and enjoy every last bite!

Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Black Beans

56 g

Red Onion, chopped

6 g

Garlic

200 g

Green Bell Pepper

113 g

Carrot, chopped

2 unit

Green Onions

398 mL

Diced Tomatoes

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

85 g

Tortilla Chips

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tsp

Chipotle Powder

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories680 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate76 g
Sugar13 g
Dietary Fiber18 g
Protein25 g
Cholesterol30 mg
Sodium1800 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Strainer
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
PREP VEGGIES
PREP VEGGIES
1

Before starting, wash and dry all produce. Heat Guide in Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/4-inch pieces. Drain and rinse beans. Thinly slice green onions. Peel, then mince or grate garlic.

COOK VEGGIES
COOK VEGGIES
2

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then red onions, carrots and peppers. Cook, stirring often, until starting to soften, 4-5 min.

ADD SPICES
ADD SPICES
3

Add garlic, Mexican seasoning and 1/4 tsp chipotle powder. (NOTE: Reference Heat Guide in Start Strong), in the pot with veggies. Cook, stirring often, until fragrant, 1 min.

COOK CHILI
COOK CHILI
4

Add diced tomatoes, beans, broth concentrate and 1 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 12-15 min. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
5

Divide veggie chili between bowls. Dollop over yogurt. Sprinkle over cheese and green onions. Serve with tortilla chips, for dipping.