Queso Chicken and Bean Chilli

Name: Queso Chicken and Bean Chilli with Nachos
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 1 Tsp of Black pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 240 Grams of Red kidney beans; 2 Tbsp of Vegetable oil; 1 Piece of Chicken stock cube; 1 Tsp of Salt; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 5 Grams of Brown sugar; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 14 Grams of Sriracha sauce; 200 ML of Water; 80 Grams of Cream cheese; 60 Grams of Grated orange cheddar; 1 Piece of Red pepper; 60 Grams of Sour cream; 30 Grams of Jalapeno slices; 120 Grams of Nachos

with Nachos

What a great excuse to have crisps for dinner!

256 Reviews

Cals 1238 · Prot 78 · Carbs 82 · Fat 65

Low Carb

40 min

Queso Chicken and Bean Chilli with Nachos

What a great excuse to have crisps for dinner!

256 Reviews

Cals 1238 · Prot 78 · Carbs 82 · Fat 65

Low Carb

Ingredients

Chilli

Chicken mince

400 Grams

Black pepper

0.5 Tsp

Red onion

1 Piece

Garlic cloves

2 Piece

Red kidney beans

240 Grams

Vegetable oil

2 Tbsp

Chicken stock cube 4*5*9*15*

1 Piece

Salt

0.5 Tsp

Cumin powder

2 Grams

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Brown sugar

5 Grams

Tomato paste

30 Grams

Tomato passata

200 Grams

Sriracha sauce

14 Grams

Water

200 ML

Cream cheese 4*

80 Grams

Grated orange cheddar 4*

60 Grams

Red pepper

1 Piece

To serve

Sour cream 4*

60 Grams

Jalapeno slices

30 Grams

Nachos

120 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5183 / 1238
Fats (g)	65.4
of which saturated (g)	29.1
Carbohydrates (g)	82
of which sugars (g)	21.1
Fibers (g)	16.5
Proteins (g)	78.2
Salt (g)	6.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

De-seed and roughly chop the pepper.
Peel and finely chop the onion and garlic.
Rinse and drain the red kidney beans.

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil.
Once hot, add the chicken mince, pepper and onion.
Fry with a pinch of salt for 5 min.
Add the garlic, cumin, chipotle (spicy!), smoked paprika, brown sugar, tomato paste and sriracha (spicy!).
Fry for 1 min further.

3 Simmer

Add the tomato passata, measured water, 0.5 stock cube, black pepper and kidney beans.
Bring to a simmer and cover with a lid.
Stew for 15 min.

Tip! 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.