Cut the bell pepper into small cubes. Peel and chop the onion and garlic. Rinse and drain the red kidney beans.
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince, bell pepper and onion and fry with a pinch of salt for 4-5 min. Add the garlic, cumin, chipotle (spicy!), smoked paprika, brown sugar, tomato paste and sriracha (spicy!). Fry for 1-2 min further.
Add the tomato passata, measured water, stock cube, black pepper and kidney beans. Bring to a simmer, cover with a lid and stew for 15 min (see pro tip).
After 15 min, add the cream cheese and grated cheddar. Stir until the cheese has melted into the chilli. Check the seasoning and add a pinch of salt and pepper if needed.
Divide the chicken chilli among bowls. Top with a dollop of sour cream and the jalapeno slices (spicy!). Serve with the nachos.
Prepare a separate batch and keep it mild. Serve over cooked rice.
Cook the chilli in advance, up until step 3 (simmer for longer, time permitting!) and refrigerate. Reheat just in time for dinner and make sure to add the cheeses at the end.
What a great excuse to have crisps for dinner!
Cooking Time: 30 min
Cals 1387 · Prot 73 · Carbs 121 · Fat 71
What a great excuse to have crisps for dinner!
Cooking Time: 30 min
Cals 1387 · Prot 73 · Carbs 121 · Fat 71
Cut the bell pepper into small cubes. Peel and chop the onion and garlic. Rinse and drain the red kidney beans.
Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince, bell pepper and onion and fry with a pinch of salt for 4-5 min. Add the garlic, cumin, chipotle (spicy!), smoked paprika, brown sugar, tomato paste and sriracha (spicy!). Fry for 1-2 min further.
Add the tomato passata, measured water, stock cube, black pepper and kidney beans. Bring to a simmer, cover with a lid and stew for 15 min (see pro tip).
After 15 min, add the cream cheese and grated cheddar. Stir until the cheese has melted into the chilli. Check the seasoning and add a pinch of salt and pepper if needed.
Divide the chicken chilli among bowls. Top with a dollop of sour cream and the jalapeno slices (spicy!). Serve with the nachos.
Prepare a separate batch and keep it mild. Serve over cooked rice.
Cook the chilli in advance, up until step 3 (simmer for longer, time permitting!) and refrigerate. Reheat just in time for dinner and make sure to add the cheeses at the end.
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