Loaded Chili

with Avocado Salsa & Pickled Red Onion

Moderate | 30 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Red Pepper Flakes
Red Onion Sliced
White Sweet Potato Diced 3/8"
Aged White Cheddar Cheese
Canned Brown Lentils
Raw Sugar Pack
White Vinegar
Fire Roasted Tomatoes
Canned Kidney Beans
Spice Blend
Roasted Garlic Powder, Cumin, Ground Ancho Powder, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 806
Fat 41g
Protein 31g
Carbohydrates 102g

Cooking Directions


Cook Vegetables
- Heat 1 tbsp. oil in a large pot over medium-high.
- Once hot, add carrot, onion and celery mix and sweet potato and cook for 4-5 minutes, until tender and turning golden.
- Rinse and drain both of the lentils and kidney beans in a fine mesh sieve.


Pickle Onions
- Meanwhile, in a small saucepan combine vinegar and sugar and bring to a boil.
- Once boiling, removed from heat, add onion and cover with a lid.
- Set aside, stirring once or twice, until ready to serve.


Continue Cooking Chili
- To pot from step 1, add garlic and spice blend and cook for 1 minute.
- Add fire roasted tomatoes, 1 cup water, lentils and kidney beans.
- Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, until thickened slightly.
- Season to taste with red pepper flakes, salt and pepper.


Prepare Salsa
- Cut avocado in half, remove pit and dice into 1/2 inch pieces.
- Wash cilantro and pick and chop leaves.
- Cut lime in half.
- In a small bowl, stir together avocado and half of both the lime juice and cilantro.
- Season to taste with salt and pepper.


Finish + Serve
- Divide chili between serving bowls.
- Top with pickled onions, discarding any remaining liquid.
- Top with avocado salsa, cheese and remaining cilantro.
- Serve with remaining lime cut into wedges, squeezed to taste.
- Enjoy!

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