Veggie Chili
with Tortilla Chips and Sour Cream- Milk
- Soy
- Sulphites
- Mustard
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!
Ingredients
370 mL
Kidney Beans
85 g
Tortilla Chips
160 g
Sweet Bell Pepper
113 g
Aromatics Blend
2 unit
Garlic, cloves
370 mL
Crushed Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mexican Seasoning
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
1 tbsp
Ginger-Garlic Puree
(Contains: Mustard)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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 aromatics blend and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.
Add garlic, Tex-Mex paste and Mexican Seasoning to the pot with veggies. Cook, stirring often, until fragrant, 1 min.
Add stock powder, 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoky, spiced flavour was a hit with many, though some found the tomato base too dominant and the overall profile a little flat without extra seasoning.
- Ease of prep: This is a quick, straightforward one-pot meal that comes together fast and leaves minimal cleanup.
- Suggestions: Reduce the water slightly for a thicker consistency, and consider adding corn, black beans, or chickpeas to boost heartiness. Grating the carrots rather than leaving them diced helps them soften more evenly within the cooking time. A squeeze of lime juice or a dollop of peanut butter can help balance the acidity of the tomatoes.
- Leftovers: This chili keeps well and tastes even better reheated the next day; it also freezes nicely for a future meal.
- Portions: Some reviewers found the sour cream, cheese, and tortilla chips on the light side and suggest supplementing with extras from home if serving two hungry people.
