with Sour Cream, Cheddar, Scallions & Tortilla Chips
A loaded bowl of chili is one of life’s greatest pleasures, and this vegetarian version is no exception. Brimming with tomato, green pepper, and scallions, hearty lentils simmer in a spiced veggie broth until thick and flavorful. Load on the shredded cheddar, sour cream, and scallions, and serve with tortilla chips to scoop it all up!
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Sour Cream
3 tablespoon
Cheddar Cheese
0.5 cup
Tomato Paste
1 unit
Savory Paprika Blend
1 tablespoon
Blue Corn Tortilla Chips
1.5 ounce
Lentils
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
0.5 unit
Scallions
2 unit
Tex-Mex Paste
1 unit
Cooking Oil
1 teaspoon (tsp)
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Wash and dry produce.
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Trim and thinly slice scallions, separating whites from greens. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Quarter lime.
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Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.
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Stir in diced tomato, tomato paste, and Savory Paprika Blend; cook, stirring constantly, until combined and fragrant, 1 minute.
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Stir lentils and their liquid, Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies.
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Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, 8-10 minutes. TIP: If chili seems too thick, stir in water a splash at a time.
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Divide chili between bowls. Top with sour cream, cheddar, scallion greens, and a squeeze of lime. Serve with tortilla chips and any remaining lime wedges on the side.
640
kcal
Calories
24
g
Fat
10
g
Saturated Fat
67
g
Carbohydrate
15
g
Sugar
14
g
Dietary Fiber
24
g
Protein
45
mg
Cholesterol
1800
mg
Sodium
with Sour Cream, Cheddar, Scallions & Tortilla Chips
