Veggie Chili
with Tortilla Chips
This delicious chili is simple but fantastic! Each bite is tender and comforting. We suggest using the tortilla chips to scoop up and enjoy every last drop!
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
1 unit
Garlic, cloves
200 g
Green Bell Pepper
113 g
Aromatics Blend
2 unit
Green Onion
370 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
(Contains Milk)
85 g
Tortilla Chips
¼ tsp
Chipotle Powder
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
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 1/4-inch pieces. 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 aromatics blend and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.Meanwhile, drain and rinse beans.
Add garlic, 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 crushed tomatoes, beans, broth concentrate and 3/4 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high.Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. Season with salt and pepper, to taste.
Divide veggie chili between bowls. Dollop sour cream over top, then sprinkle with cheese and green onions. Serve tortilla chips alongside for dipping.
