Quick Chickpea Chili Verde
with Corn & Avocado Purée
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
We’re gonna spill the beans, and use chickpeas in this chili for a change! The result is hearty and nibbly in 15 minutes, with corn kernels for sweetness, avocado purée for creaminess and spicy green salsa verde for spunk.
We will send you:
- 50g Diced onions
- 14g Cilantro
- 15ml Minced garlic
- 57g Avocado purée
- 250ml Whole corn kernels
- 120ml Salsa verde
- 398ml Chickpeas (canned)
- 60ml Vegetable demi-glace
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
1 g
Sodium
1590 mg
Total Carb
90 g
Sugars
11 g
Protein
22 g
Fibre
24 g
Preparation
Start the chili
- In a medium pot, heat a drizzle of oil on medium.
- Add the corn, onions, garlic and spices. Sauté, 2 to 3 min., until beginning to soften.
Finish the chili
- Drain and rinse the chickpeas; mash ½.
- To the pot, add the chickpeas, demi-glace, salsa verde and 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until the vegetables are tender and the chili has thickened; season with S&P.
Finish & serve
- Pick the cilantro leaves off the stems.
- Divide the chili between your bowls.
- Dollop with the avocado purée.
- Garnish with the cilantro. Bon appétit!
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