Veggie Chili
with Tortilla Chips
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
56 g
Onion, chopped
6 g
Garlic
200 g
Green Bell Pepper
170 g
Carrot
2 unit
Green Onion
370 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
1 unit
Vegetable Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains Milk)
85 g
Tortilla Chips
6 tbsp
Sour Cream
(Contains Milk)
½ tsp
Chipotle Powder
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 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. Peel, then cut the carrot into 1/4-inch pieces. Drain and rinse beans. Thinly slice green onions. 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 starting to soften, 4-5 min.
Add garlic, Mexican Seasoning and 1/4 tsp chipotle powder to the pot with the veggies. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min.
Add crushed 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.
Divide veggie chili between bowls. Dollop with sour cream, then sprinkle cheese and green onions over top. Serve with tortilla chips, for dipping.
