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Loaded Chili

with Avocado Salsa and Pickled Red Onion

30 min

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Why you will love this: Lentils are jam-packed with protein! This meal is a great choice for vegetarians 

What We'll Send

Fire Roasted Tomatoes
Red Onion Sliced
Aged White Cheddar Cheese
Cooked Brown Lentils
Kidney Bean
Chili Powder
Red Pepper Flakes
White Vinegar
Raw Sugar Pack
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 613
Fat 23g
Protein 28g
Carbohydrates 83g

What You'll Need

Cooking Directions


Saute Mirepoix: 
Heat a large pot or dutch oven over medium with 1 tbsp. (2 tbsp. for 4 servings) of oil. Once hot and shimmering, add mirepoix and cook for 4-5 minutes until softened.


Pickle Onions: 

Bring vinegar and sugar to a boil in a small saucepan. Once sugar has dissolved and the mixture is simmering, add red onion, toss to coat and cover with a lid. Remove from heat and set aside to allow onions to pickle.


Cook Chili: 

Once mirepoix is softened, add garlic, and chili powder and increase heat to medium-high. Cook for 1 minute, then add fire roasted tomatoes and 1 cup (2 cups for 4 servings) of water. Drain and rinse lentils and kidney beans and add to pot. Season with salt and pepper to taste. Bring chili to a boil, then reduce heat to medium and simmer for 15 minutes.


Prepare Salsa: 

Dice avocado and place into a small bowl. Wash and finely tear or mince cilantro, setting aside a few leaves for garnish if desired. Toss avocado, cilantro and half of the lime juice with a pinch of salt. Slice remaining lime into wedges.


Finish + Serve: 

To assemble your chili, divide between serving dishes and top with pickled red onion, avocado salsa, cheese and lime wedges. Sprinkle on red pepper flakes to add some heat if desired. Garnish with remaining cilantro. Enjoy!

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