Veggie Chili
with Tortilla Chips and Sour Cream
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Kidney Beans
6 g
Garlic
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
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
113 g
Carrot, chopped
1 tsp
Chipotle Powder
85 g
Tortilla Chips
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
