All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
It's mid-winter and that's the height of soup season, the best season. We're bringing you a new delightful chili here, with not one but two proteins (plucky chicken and yummy bacon). We've also thrown in some corn, beans, and fresh green onions… and a nice flourish of sour cream. And muffins on the side? We've got a new star of chili season.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 20 oz. diced chicken, follow same instructions as 10 oz. diced chicken, working in batches if necessary.
If using ground beef, follow same instructions as diced chicken in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
If using Impossible burger, follow same instructions as diced chicken in Step 3, breaking up until burger is heated through, 4-6 minutes.
Prepare the Ingredients
Drain and rinse beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat diced chicken breasts dry.
Bake the Muffins
In a mixing bowl, combine muffin mix and 1/4 cup water until a thin, pancake-like batter forms. If too thick, add 1 Tbsp. water.
Divide batter evenly into four cups of prepared muffin tin.Bake on middle rack in hot oven until muffin tops are lightly browned and start to crack, 14-17 minutes.While muffins bake, cook chicken
Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Reserve pot; no need to wipe clean.
Make the Chili
Return pot used to cook chicken to medium heat. Add 2 tsp. olive oil, white portions of green onions, corn, and bacon. Stir occasionally until green onions are fragrant, 1-2 minutes.
Add flour and stir until no dry flour remains in pot.Add 11/2 cups water, chicken base, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until beginning to thicken, 4-5 minutes.Add 3 oz. beans and chicken. Stir occasionally until heated though, 1-2 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing chili with green portions of green onions and sour cream. Bon appétit!
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