Sundried Tomato and Kidney Bean Chili

With Button Mushrooms and Toasted Baguette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

Few things are more inviting than a bubbling pot of aromatic chili after a long day. This quick, easy, and low-calorie vegetarian version pairs meaty button mushrooms with red kidney beans and traditional chili spices to create a satisfying and warming meal that tastes like it’s been simmering on the stove all day. The additions of tart, umami-filled sundried tomatoes and a crusty toasted baguette make this a dish to please everyone at your table.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 0.15 oz. Julienned Sun-Dried Tomatoes
  • 8 oz. Button Mushrooms
  • 5 Parsley Sprigs
  • 1 Vegetable Bouillon Cube
  • 3 Tbsp. Tomato Paste
  • 15½ oz. Kidney Beans
  • 2 Tbsp. Dark Chili Powder
  • 1 Tbsp. Ground Cumin
  • Info
    1 Mini Baguette

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.

  • Nutrition (per serving)

  • Calories
    510
  • Carbohydrates
    47g
  • Fat
    16g
  • Protein
    11g
  • Sodium
    387mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pot
  • 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Peel and finely dice onion. Coarsely chop sun-dried tomatoes into thin slivers. Slice mushrooms. Coarsely chop parsley.

  • 2

    Sauté the Vegetables

    In a large pot, sauté the onion and 1 tsp. olive oil for 1 minute, until slightly translucent. Add the mushrooms and sun-dried tomatoes and sauté until softened, about 5 minutes. Add 2 cups water and the bouillon cube, stirring until the cube has completely dissolved.

  • 3

    Finish the Chili

    Add tomato paste, kidney beans (including juice from the can), chili powder, and cumin to the pot. Bring chili to a boil and reduce heat to low. Let chili simmer for 10 minutes. Season with a pinch of salt and pepper.

  • 4

    Toast the Baguette

    Halve the baguette lengthwise. Brush halves with a bit of olive oil. Place on the baking sheet and bake for 5-8 minutes, or until desired crustiness is achieved. Remove from oven and keep warm until ready to serve.

  • 5

    Plate the Dish

    Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette half.

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