Veggie Chili
with Beyond Meat® and Tortilla Chips
Simple but fantastic, this delicious chili is filled with Beyond Meat®, beans, bell peppers and tomatoes. Each bite is tender and comforting. We suggest using the tortilla chips to scoop up and enjoy every last drop!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 mL
Kidney Beans
85 g
Tortilla Chips
1 unit
Green Bell Pepper
113 g
Mirepoix
2 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Crushed Tomatoes with Garlic and Onion
6 tbsp
Sour Cream
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
2 tbsp
Mexican Seasoning
¼ tsp
Chipotle Powder
2 unit
Beyond Meat®
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide in Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.
Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties, mirepoix and peppers. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper.Meanwhile, drain and rinse beans.
Add Mexican Seasoning and 1/4 tsp (1/2 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 (1 1/2 cups) water 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 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.
