with Tortilla Chips
Simple but fantastic, this delicious chili is 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 drop!
Allergens
Utensils
Tags
Kidney Beans
1 unit(s)
Tortilla Chips
85 g
Green Bell Pepper
1 unit(s)
Mirepoix
113 g
Green Onion
2 unit(s)
Cheddar Cheese, shredded
0.5 cup
Crushed Tomatoes
369 mL
Sour Cream
2 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Mexican Seasoning
2 tbsp
Chipotle Powder
1 tsp
Pepper
0.125 tsp
Salt
0.063 tsp
Oil
1 tbsp
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peppers.
- Cook, stirring often, until veggies start to soften, 4-5 min. Season with salt and pepper.
- Meanwhile, drain and rinse beans.
- Add Mexican Seasoning and 1/8 tsp (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 (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.
820
kcal
Calories
35
g
Fat
12
g
Saturated Fat
105
g
Carbohydrate
21
g
Sugar
23
g
Dietary Fiber
32
g
Protein
45
mg
Cholesterol
1700
mg
Sodium
0.5
g
Trans Fat
2150
mg
Potassium
550
mg
Calcium
9
mg
Iron
