with Microwaveable Sweet Potatoes
Ingredients: Ground chicken • #N/A • Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Yellow onion • 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) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Allergens
Tags
Ground Chicken
250 g
Microwaveable Potatoes
1 unit(s)
Black Beans
1 unit(s)
Yellow Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Southwest Spice Blend
6 g
Chicken Stock Powder
7.5 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- In a 1200 watt microwave, cook sweet potatoes directly in the bag for 6-7 min, until tender.
- Set aside for 2-3 min to cool slightly, before handling. (NOTE: Be careful, sweet potatoes will be hot!)
- Meanwhile, peel, halve, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 1/2 tbsp (3 tbsp) oil, then garlic, onions, chicken and Southwest Spice Blend. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the same pot, add beans with their liquid, crushed tomatoes and stock power. Stir to combine, then bring mixture to a boil.
- Once boiling, cook for 3-5 min, scraping up any brown bits from the bottom of the pan, until chili is slightly thickened. Season with salt and pepper.
- Meanwhile, using a spoon, scrape sweet potato from its skin, gently breaking into bite-sized pieces. Discard skin and transfer sweet potato pieces to the pot with chili. Stir to combine.
- Divide chili between bowls.
- Sprinkle feta over top.
630
kcal
Calories
26
g
Fat
7
g
Saturated Fat
66
g
Carbohydrate
9
g
Sugar
16
g
Dietary Fiber
42
g
Protein
120
mg
Cholesterol
1350
mg
Sodium
0.1
g
Trans Fat
1800
mg
Potassium
300
mg
Calcium
6
mg
Iron
