Queso Chicken and Bean Chilli

with Nachos
What a great excuse to have crisps for dinner!
1,074 Reviews
Cals 1231 · Prot 78 · Carbs 84 · Fat 68
Low Carb
Try Hello Chef Now
40 min
Queso Chicken and Bean Chilli with Nachos
What a great excuse to have crisps for dinner!
1,074 Reviews
Cals 1231 · Prot 78 · Carbs 84 · Fat 68
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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*
0.5 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) 5152 / 1231
Fats (g) 67.7
of which saturated (g) 27.3
Carbohydrates (g) 84
of which sugars (g) 22.3
Fibers (g) 16.8
Proteins (g) 78.4
Salt (g) 5.4
*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

Prep vegetables

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.
Fry

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince, pepper and onion and 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.
Simmer

3 Simmer

Add the tomato passata, measured water, 0.5/0.5/1 stock cube, black pepper and kidney beans. Bring to a simmer, cover with a lid and 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.
Add cheese

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.
Serve

5 Serve

Divide the chicken chilli among bowls. Top with a dollop of sour cream and the jalapeno slices (spicy!). Serve with the nachos.
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