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Three bean chili with brown rice and cheddar cheese
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, No Added Sugar, <600 Calories
1 Serving, 380 Calories/Serving
20–25 Minutes (Conventional oven)
3–5 Minutes (Microwave oven)
Ingredients
- Chili (Sunbasket vegetable stock - cooked black beans - cooked pinto beans - diced tomatoes - cooked hominy - bell pepper - onions - crushed tomatoes - diced mild green chiles - minced cilantro - tomato paste - chili spice blend - cinnamon - coriander - cumin)
- Brown rice
- Cheddar
Nutrition per serving
Calories 380, Total Fat 13g (17% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 540mg (23% DV), Total Carb. 51g (19% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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, Sesame.
Instructions
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 3–5 minutes (6–8 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (40–50 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.