Meal Kit
Sundried Tomato and Kidney Bean Chili
With Button Mushrooms and Toasted Baguette
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Ashlee Piper
Few things are more inviting than a bubbling pot of aromatic chili after a long day. This quick, easy, and low-calorie vegetarian version pairs meaty button mushrooms with red kidney beans and traditional chili spices to create a satisfying and warming meal that tastes like it’s been simmering on the stove all day. The additions of tart, umami-filled sundried tomatoes and a crusty toasted baguette make this a dish to please everyone at your table.
In Your Box (serves 2)
- 15½ oz. Kidney Beans
- 8 oz. Button Mushrooms
- 1 Yellow Onion
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1 Mini Baguette
- 3 Tbsp. Tomato Paste
- 5 Parsley Sprigs
- 1 Tbsp. Ground Cumin
- 0.15 oz. Julienned Sun-Dried Tomatoes
- 1 Vegetable Bouillon Cube
- 2 Tbsp. Dark Chili Powder
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) GqyDyoPB
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Calories390
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Carbohydrates78g
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Net Carbs73g
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Fat0g
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Protein19g
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Sodium610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Pot
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
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1 Prepare the Ingredients
Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Peel and finely dice onion. Coarsely chop sun-dried tomatoes into thin slivers. Slice mushrooms. Coarsely chop parsley.
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2 Sauté the Vegetables
In a large pot, sauté the onion and 1 tsp. olive oil for 1 minute, until slightly translucent. Add the mushrooms and sun-dried tomatoes and sauté until softened, about 5 minutes. Add 2 cups water and the bouillon cube, stirring until the cube has completely dissolved.
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3 Finish the Chili
Add tomato paste, kidney beans (including juice from the can), chili powder, and cumin to the pot. Bring chili to a boil and reduce heat to low. Let chili simmer for 10 minutes. Season with a pinch of salt and pepper.
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4 Toast the Baguette
Halve the baguette lengthwise. Brush halves with a bit of olive oil. Place on the baking sheet and bake for 5-8 minutes, or until desired crustiness is achieved. Remove from oven and keep warm until ready to serve.
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5 Plate the Dish
Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette half.
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