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
Scallions
2 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
1 unit
Tomato Paste
1 unit
Savory Paprika Blend
1 tablespoon
Lentils
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
1 unit
Sour Cream
3 tablespoon
Cheddar Cheese
0.5 cup
Blue Corn Tortilla Chips
1.5 ounce
Cooking Oil
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Core, deseed, and finely dice green pepper. Dice tomato into 1⁄2-inch pieces. Quarter lime.
• 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. • Stir in diced tomato, tomato paste, and Savory Paprika Blend; cook, stirring constantly, until combined and fragrant, 1 minute.
• Stir lentils and their liquid, Tex-Mex paste, stock concentrate, and 1⁄2 cup water (1 cup for 4 servings) into pot with veggies. • 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.
• 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.
650
kcal
Calories
24
g
Fat
10
g
Saturated Fat
68
g
Carbohydrate
15
g
Sugar
14
g
Dietary Fiber
24
g
Protein
45
mg
Cholesterol
1770
mg
Sodium
with Sour Cream, Cheddar, Scallions & Tortilla Chips
with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
