with Tortilla Chips and Sour Cream
Simple to prepare, with extraordinary flavours, this delicious chili 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!
Allergens
Utensils
Tags
Kidney Beans
370 mL
Garlic
6 g
Green Bell Pepper
200 g
Onion, chopped
56 g
Mexican Seasoning
1 tbsp
Vegetable Broth Concentrate
1 unit
Crushed Tomatoes
370 mL
Cheddar Cheese, shredded
0.25 cup
Sour Cream
3 tbsp
Carrot, chopped
113 g
Chipotle Powder
1 tsp
Tortilla Chips
85 g
Oil
1 tbsp
Salt and Pepper
0.25 tsp
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 mince or grate garlic.
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.
Add garlic, Mexican Seasoning and 1/4 tsp chipotle to the pot. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min.
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 heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili is slightly thickened, 12-15 min. Season with salt and pepper.
Divide chili between bowls. Dollop with sour cream. Sprinkle over cheese. Serve with tortilla chips, for dipping.
600
kcal
Calories
26
g
Fat
7
g
Saturated Fat
76
g
Carbohydrate
17
g
Sugar
20
g
Dietary Fiber
20
g
Protein
20
mg
Cholesterol
1120
mg
Sodium
