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Veggie Chili

Veggie Chili

with Tortilla Chips and Sour Cream

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This veggie chili is simple to prepare but its extraordinary flavours will have everyone racing to the table. We suggest using the tortilla chips to scoop up and enjoy every last bite!

Tags:VeggieOne PotSpicyEasy Clean-up

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

2 unit

Garlic, cloves

113 g


2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


¼ tsp

Chipotle Powder

85 g

Tortilla Chips

160 g

Sweet Bell Pepper

2 tbsp

Tomato Sauce Base

Not included in your delivery

1 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate68 g
Sugar15 g
Dietary Fiber16 g
Protein17 g
Cholesterol10 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
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. Using a strainer, 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 mirepoix and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.


Add garlic, tomato sauce base, Mexican Seasoning and 1/4 tsp chipotle powder to the pot with veggies. (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. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili thickens slightly, 12-15 min. Season with salt and pepper, to taste.


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