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White bean verde chili with crisp toppings

This plant-based chili is already seasoned and complete; you just warm it and add texture with crispy chips, fresh lime, and cooling cilantro. A weeknight dinner that tastes like you planned ahead.

Serves 2. 12 minutes, 8 at the stove.

About 560 calories a serving, 39 g protein, 47 g carbohydrate, 24 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 oz tortilla chips
  • small bunch cilantro

From your shelf

  • one 16.5 oz can Pacific Foods organic white bean verde chili, plant based

Staples

  • 1 tablespoon oil
  • to taste salt
  • to taste pepper

  1. Heat 1 tablespoon oil in a saucepan over medium heat. Add the entire can of white bean verde chili and stir; let it come to a bare simmer, about 3 minutes.
  2. While the chili heats, tear a small handful of cilantro leaves and crush a small handful of tortilla chips into rough pieces. Taste the chili and adjust salt and pepper if needed.
  3. Pour the chili into two bowls and top each with crushed chips and cilantro leaves. Serve at once.

Note If you have lime, wedge it and pass it at the table. Leftovers keep in the fridge three days. Serve with a salad or a quesadilla on the side for a more filling meal.

On the label

INGREDIENTS: WATER, TOMATILLOS*, WHITE BEANS*, JALAPENO PEPPERS*, ONIONS*, CHICKPEAS*, CORNSTARCH*, CHILE PEPPERS*, FARRO*, ROASTED POBLANO PEPPERS*, RICE FLOUR*, SEA SALT, GARLIC*, SPICES*, CILANTRO*, COCONUT AMINOS*, LIME JUICE CONCENTRATE*, APPLE CIDER VINEGAR*, CHILE PEPPER EXTRACT*, OREGANO EXTRACT*, LIME EXTRACT*. *ORGANICCONTAINS: WHEAT, COCONUT

Pacific Foods, prepared soups, serving 240 MLT, package 16.5 ONZ. Ingredients as printed on the label.

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