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
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
  • Nutrition (per serving)

  • Calories
    510
  • Carbohydrates
    47g
  • Fat
    16g
  • Protein
    11g
  • Sodium
    387mg
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pot
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Sauté the Vegetables
    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.

  • Step 3 - Finish the Chili
    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.

  • Step 4 - Toast the Baguette
    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.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

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