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Homey Vegetarian White Bean Chili

with Cheddar Quesadillas

Cooking time

25 minutes

Servings

4

Calories

440 /serving

Homey Vegetarian White Bean Chili

with Cheddar Quesadillas

Tell the kids to use their beans! They won’t have to think twice about spooning up a hearty chili—and this one brings tons of colour and cheer to the table, at the time of the year when we need it. Each smoky-sweet serving is brimming with white kidney beans, tender sweet peppers and butternut squash. The best part just might be those cheese quesadillas, filled with aged white cheddar and golden-fried.

We will send you:

200g Diced butternut squash
1 Onion (or shallot)
2 Sweet peppers
213ml Tomato sauce (canned)
540ml White kidney beans (canned)
120g Grated aged cheddar
8 Wheat flour tortillas
16g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large pan
Strainer
Oil
Salt & pepper (S&P)

Total Fat
15 g

Saturated Fat
8 g

Sodium
1390 mg

Total Carb
62 g

Sugars
12 g

Protein
21 g

Fibre
13 g

Preparation

Mise en place

Core and medium-dice the sweet peppers. Drain and rinse the kidney beans. Halve, peel and small-dice the onion.

Start the chili

In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 1 to 2 min., until fragrant. Add the sweet peppers, squash, ¾ of the spices and S&P. Sauté, 4 to 5 min., until almost tender.

Finish the chili

To the pan of vegetables, add the kidney beans, tomato sauce and 1 cup water; bring to a boil. Reduce the heat to medium and simmer, 5 to 6 min., until the vegetables are tender and the chili has thickened.

Prepare the quesadillas

Place the tortillas on a dry work surface. Top half of each with the cheese and remaining spices. Fold in half and press lightly.

Cook the quesadillas

In a large pan, heat a drizzle of oil on medium. Working in batches, add the quesadillas and cook, 1 to 2 min. per side, until golden brown. Transfer to a cutting board.