Southwest Three-Bean Chili with Cheddar and Sour Cream

This hearty three-bean chili brings the bold flavors of the Southwest to your table. A blend of beans simmers with onion, green pepper and a spiced tomato base, creating a rich and satisfying dish. With 17 grams of fiber per serving, it’s a delicious way to support healthy digestion and balanced blood sugar.

Top each bowl with a cooling dollop of sour cream, sharp cheddar cheese and fresh cilantro. Don’t forget the blue corn tortilla chips-they make the perfect edible spoons for scooping up every last bite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Roughly chop the cilantro.
2. Heat a drizzle of oil in a medium pot 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, about 1 minute. Season with salt and pepper.
3. Stir in the three-bean blend (with its liquid), half the Tex-Mex paste, half the veggie stock concentrate and 1/2 cup water. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and chili thickens slightly, 10-12 minutes. Taste and adjust seasoning with salt and pepper. If chili is too thick, add a splash more water.
4. Divide chili between bowls. Dollop with sour cream, sprinkle with cheddar and cilantro. Serve with blue corn tortilla chips on the side.

Recipe Tips

FAQ

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them separately before adding. Use about 1.5 cups cooked beans per can.

How can I make this chili spicier?

Add a diced jalapeño or a pinch of cayenne pepper when cooking the onion and pepper.

Can I freeze leftovers?

Absolutely. Let the chili cool completely, then store in an airtight container in the freezer for up to 3 months.