Southwest Chicken & Three-Bean Chili
with Cheddar, Sour Cream, Cilantro & Blue Corn Tortilla Chips
- Milk
- Sesame
A hearty three-bean blend simmers with onion, green pepper, and a spiced tomato base for true Southwest-style comfort. Finish each bowl with a cooling dollop of sour cream, some cheddar, and a sprinkle of cilantro. And don’t forget the blue corn chips—they make perfect edible spoons for this crowd-pleasing chili.
Ingredients
½ unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Crushed Tomatoes
1 unit
Long Green Pepper
1 unit
Three-Bean Blend
½ unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Roughly chop cilantro.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.
Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.
Stir beans and their liquid, half the Tex-Mex paste, half the stock concentrate, and ½ cup water into pot with veggies (all the Tex-Mex paste, all the stock concentrate, and 1 cup water for 4 servings).
Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 10-12 minutes. Taste and season with salt and pepper. TIP: Add another splash of water if the chili seems too thick.
Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most enjoyed the savory, well-spiced chili, though a number found it too tomato-forward — adding the full Tex-Mex paste and stock concentrate, plus a pinch of brown sugar, helped round out the flavor 🍲.
- Ease of prep: This is a quick, one-pot recipe that comes together easily with minimal cleanup, making it a reliable weeknight option.
- Suggestions: Simmer longer than the suggested 12 minutes if the chili seems too thin; several reviewers also added corn, extra beans, or ground beef to bulk it up and add depth.
- Leftovers: The chili reheats well and tastes even better the next day, with several reviewers getting three or more meals from a single batch.
- Portions: One bag of tortilla chips wasn't enough for two people — most reviewers wished for a second bag to properly enjoy the chili.
