with Corn and Feta
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Carrot • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Red lentils • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Tofu
1 unit(s)
Red Lentils
0.5 cup
Corn Kernels
113 g
Carrot
1 unit(s)
Green Onion
2 unit(s)
Tex-Mex Paste
1 tbsp
Vegetable Stock Powder
7.5 g
Southwest Spice Blend
6 g
Feta Cheese, crumbled
0.25 cup
Marinara Sauce
0.5 cup
Tomato Sauce Base
4 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half moons.
- Thinly slice green onions.
- Using a strainer, rinse lentils until water runs clear.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots, corn and half the green onions. Season with salt and pepper. Cook for 3-4 min, stirring often until tender-crisp.
- Add lentils, Tex-Mex Paste and half the Southwest Spice Blend. Season with salt and pepper. Cook for 1-2 min, stirring often until fragrant.
- Add marinara sauce, tomato sauce base, stock powder and 2 cups (4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-12 min, stirring often, until lentils soften. Season with salt and pepper.
- Meanwhile, pat tofu dry with paper towels. Using your hands, crumble tofu into pea-sized pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-8 min, stirring often, until crispy and golden. Stir in remaining Southwest Spice Blend. Remove from heat. Season with salt and pepper.
- Stir half the crispy tofu into chili. (TIP: For a lighter chili consistency, add water, 1/4 cup at a time.)
- Divide chili between bowls.
- Top with remaining tofu, feta and remaining green onions.
620
kcal
Calories
26
g
Fat
5
g
Saturated Fat
65
g
Carbohydrate
15
g
Sugar
12
g
Dietary Fiber
34
g
Protein
10
mg
Cholesterol
1800
mg
Sodium
0.1
g
Trans Fat
1550
mg
Potassium
700
mg
Calcium
6.5
mg
Iron
