Veggie Chili

Veggie Chili

with Tortilla Chips and Sour Cream

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Simple to prepare with extraordinary flavours, this delicious chili will have everyone racing to the table. Your bowls will be 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!

Tags:VeggieEasy Clean-upOne Pot

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL

Kidney Beans

6 g


200 g

Green Bell Pepper

56 g

Onion, chopped

1 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


113 g

Carrot, chopped

1 tsp

Chipotle Powder

85 g

Tortilla Chips

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate76 g
Sugar17 g
Dietary Fiber21 g
Protein20 g
Cholesterol26 mg
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Peel, then mince or grate garlic.


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


Add garlic, Mexican Seasoning and 1/4 tsp chipotle to the pot. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min.


Add broth concentrate, crushed tomatoes, beans and 3/4 cup water (dbl for 4 ppl) to the pot. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili is slightly thickened, 12-15 min. Season with salt and pepper.


Divide chili between bowls. Dollop with sour cream. Sprinkle over cheese. Serve with tortilla chips, for dipping.