This one-pot chicken and vegetable chili gets incredible depth of flavor from spicy chipotle paste—a specialty condiment made from dried, smoked jalapeño peppers. To balance the smoky heat, we’re topping it with a dollop of cooling yogurt and a sprinkle of cotija cheese just before serving.
Ingredients (Serves 2)
10 oz Chopped Chicken Breast
1 15-Ounce Can Crushed Tomatoes
2 tsps Chipotle Chile Paste
½ cup Plain Nonfat Greek Yogurt
Utensils
Knife
Cutting Board
Estimated Calories per serving: 640
These meals can also be found on BlueApron.com.