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Veggie Chilli

Veggie Chilli

with Tortilla Chips and Sour Cream

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Simple to prepare, with extraordinary flavours, this delicious chilli will have everyone racing to the table. Your bowls will be 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!

Tags:VeggieOne PotSpicyEasy Clean-up
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Kidney Beans

6 g

Garlic

200 g

Green Bell Pepper

56 g

Yellow Onion

1 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

170 g

Carrot

1 tsp

Chipotle Powder

85 g

Tortilla Chips

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber17 g
Protein18 g
Cholesterol15 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Peeler
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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. Drain and rinse beans. Peel, then cut carrot into 1/4-inch pieces. Peel, halve then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.

2

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 veggies start to soften, 4-5 min.

3

Add garlic, Mexican Seasoning and 1/4 tsp chipotle powder to the pot. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

4

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.

5

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