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Chili with a robust blend of roasted garlic and chili pepper.
Tips: Make Chili Corn Bread Skillet: Mix together 1 1/3 cup (325 mL) all-purpose baking mix, 2/3 cup (150 mL) yellow cornmeal, 2/3 cup (150 mL) milk and 1 cup (250 mL) shredded Cheddar cheese. Drop small spoonfuls of batter over prepared chili mixture. Cover. Simmer 15 to 20 minutes or until corn bread is cooked through. Make Green Chile Chicken Chili: Heat 1 tbsp (15 mL) oil in skillet on medium-high heat. Add 1 lb (500 g) boneless skinless chicken, cubed; cook and stir 5 minutes or until lightly browned. Stir in skillet sauce, 1 can (540 mL) white beans, drained, 1 can (796 mL) diced tomatoes, drained, and 1 can (127 mL) chopped green chiles. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Sprinkle with ½ cup (125 mL) shredded Monterey Jack cheese and 2 tbsp (30 mL) chopped fresh cilantro.
WATER, TOMATO PASTE, DEHYDRATED VEGETABLES (ROASTED GARLIC, ONION, RED BELL PEPPER, GARLIC), SPICES (INCLUDING CHILI PEPPER), SALT, MODIFIED CORN STARCH, VINEGAR, SUGAR, CITRIC ACID, LACTIC ACID.
*For the most updated allergen and nutritional information, it is important that you read the ingredient statement on our packages at the time of your purchase.