Adobo-seasoned tomatoes are the smoky-sweet undercurrent of tonight’s vegetarian chili. Rich in peppery flavors, they infuse warm earthiness into the pot of simmering butternut squash, black beans, roasted red peppers, and corn. A sprinkle of cheddar cheese and a dollop of cilantro-lime crema temper the heat, and homemade tortilla strips deliver a crispy finale.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
6 unit
Flour Tortillas
(Contains: Wheat)
2.25 ounce
Cilantro-Lime Crema
(Contains: Milk)
1 ounce
Sharp Cheddar Cheese
(Contains: Milk)
2.75 ounce
Corn
1 unit
Scallions
13.25 ounce
Black Beans
2.25 ounce
Roasted Red Peppers
1 unit
Red Onion
7 ounce
Butternut Squash
1 unit
Vegetable Stock Concentrate
7.75 ounce
Adobo-Seasoned Tomatoes
Cooking Oil
Olive Oil
Salt
Pepper
Please refer to the recipe card for Step 1.