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Chicken, Sweet Pepper and Bean Chili
New
Very High Fibre
Family Friendly
High Protein
Chicken, Sweet Pepper and Bean Chili

with Sour Cream and Cheddar

5 min
Difficulty: 2/3
Mexican

Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground chicken • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Tags

Very High Fibre
Family Friendly
High Protein
Dinner-bowls
Quick
Latin-american-faves
SEO
Ingredients
Ground Chicken

Ground Chicken

250 g

Yellow Onion

Yellow Onion

0.5 unit(s)

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Enchilada Spice Blend

Enchilada Spice Blend

8 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Sour Cream

Sour Cream

43 mL

Kidney Beans

Kidney Beans

1 unit(s)

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces. 
  • Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).

2
Cook veggies

  • Heat a large pot over medium. 
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
  • Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper. 

3
Cook meat

  • To the pot with veggies, add chicken.
  • Cook for 3-5 min, breaking up chicken into smaller pieces, until no pink remains.**
  • Add Enchilada Spice Blend. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

4
Make chili

  • To the same pot, add crushed tomatoes, kidney beans (including their liquid) and 1/2 cup (1 cup) water. Season with salt and pepper.
  • Bring to a boil over high. When boiling, reduce heat to medium-low.
  • Simmer for 8-10 min, stirring occasionally, until slightly thickened.

5
Finish and serve

  • Divide chili between bowls. 
  • Sprinkle with cheese.
  • Dollop sour cream over top.

Nutrition per serving

660

kcal

Calories

26

g

Fat

9

g

Saturated Fat

70

g

Carbohydrate

17

g

Sugar

18

g

Dietary Fiber

46

g

Protein

130

mg

Cholesterol

1180

mg

Sodium

0.3

g

Trans Fat

2300

mg

Potassium

350

mg

Calcium

8

mg

Iron

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