Queso Chicken and Bean Chilli
with Nachos
Instructions
1 Prep vegetables
Cut the bell pepper into small cubes. Peel and chop the onion and garlic. Rinse and drain the red kidney beans.
2 Fry
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.
3 Simmer
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).
4 Add cheese
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.
5 Serve
Divide the chicken chilli among bowls. Top with a dollop of sour cream and the jalapeno slices (spicy!). Serve with the nachos.
Tips for fussy eaters
Prepare a separate batch and keep it mild. Serve over cooked rice.
Pro 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.
What a great excuse to have crisps for dinner!
Cooking Time: 30 min
Cals 1381 · Prot 75 · Carbs 120 · Fat 71
Ingredients
Chilli
To serve
What a great excuse to have crisps for dinner!
Cooking Time: 30 min
Cals 1381 · Prot 75 · Carbs 120 · Fat 71
Instructions
1 Prep vegetables
Cut the bell pepper into small cubes. Peel and chop the onion and garlic. Rinse and drain the red kidney beans.
2 Fry
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.
3 Simmer
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).
4 Add cheese
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.
5 Serve
Divide the chicken chilli among bowls. Top with a dollop of sour cream and the jalapeno slices (spicy!). Serve with the nachos.
Tips for fussy eaters
Prepare a separate batch and keep it mild. Serve over cooked rice.
Pro 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.
Ingredients
Chilli
To serve
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