Meal Kit
Smoky Bacon Chicken Chili
with sour cream and corn muffins
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
It's mid-winter and that's the height of soup season, the best season. We're bringing you a new delightful chili here, with not one but two proteins (plucky chicken and yummy bacon). We've also thrown in some corn, beans, and fresh green onions… and a nice flourish of sour cream. And muffins on the side? We've got a new star of chili season.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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3 oz. Corn Muffin Mix
- 3 oz. Cannellini Beans
- 3 oz. Corn Kernels
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2 oz. Sour Cream
- 1 oz. Crumbled Bacon
- 2 Green Onions
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates57g
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Net Carbs53g
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Fat28g
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Protein41g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Large Pot
- 1 Muffin Tin
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. diced chicken, follow same instructions as 10 oz. diced chicken, working in batches if necessary.
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If using ground beef, follow same instructions as diced chicken in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as diced chicken in Step 3, breaking up until burger is heated through, 4-6 minutes.
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1 Prepare the Ingredients
Drain and rinse beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat diced chicken breasts dry. -
2 Bake the Muffins
In a mixing bowl, combine muffin mix and 1/4 cup water until a thin, pancake-like batter forms. If too thick, add 1 Tbsp. water.
Divide batter evenly into four cups of prepared muffin tin.Bake on middle rack in hot oven until muffin tops are lightly browned and start to crack, 14-17 minutes.While muffins bake, cook chicken -
3 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Reserve pot; no need to wipe clean. -
4 Make the Chili
Return pot used to cook chicken to medium heat. Add 2 tsp. olive oil, white portions of green onions, corn, and bacon. Stir occasionally until green onions are fragrant, 1-2 minutes.
Add flour and stir until no dry flour remains in pot.Add 11/2 cups water, chicken base, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until beginning to thicken, 4-5 minutes.Add 3 oz. beans and chicken. Stir occasionally until heated though, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing chili with green portions of green onions and sour cream. Bon appétit!
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