Chicken and white bean chili with avocado and cheese

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken and white bean chili with avocado and cheese

Soy-Free, Gluten-Free

2 Servings, 580 Calories/Serving

15 Minutes

Chili in 15 minutes? Who knew! Mild yet flavorful, thanks to our house-made spice blend, this satisfying, Mexican-inspired gluten-free dish comes together in a flash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • Sun Basket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 cup cooked white beans
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 2 cups diced tomatoes
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)

Nutrition per serving

Calories: 580, Protein: 46g (92% DV), Fiber: 15g (60% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 310mg (13% DV), Carbohydrates: 38g (13% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chili

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the smoky chili spice blend.
  • Rinse the white beans.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the mirepoix, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 2 to 3 minutes.
Add the tomatoes, beans, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has thickened slightly, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the chili cooks, prepare the garnishes.

2

Prep the garnishes

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices, then coarsely chop, if desired.
  • Coarsely chop the cilantro.

Serve

Transfer the chili to individual bowls. Garnish with the cheese, avocado, and cilantro and serve.
Kids Can!
  • Rinse the beans.
  • Scoop out the avocado.
  • Garnish the chili.