Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5152 / 1231
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
De-seed and roughly chop the pepper. Peel and finely chop the onion and garlic. Rinse and drain the redkidneybeans.
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chickenmince, pepper and onion and fry with a pinch of salt for 5 min. Add the garlic, cumin, chipotle(spicy!), smokedpaprika, brownsugar, tomatopaste and sriracha(spicy!). Fry for 1 min further.
Add the tomatopassata, measuredwater, 0.5/0.5/1 stockcube, blackpepper and kidneybeans. 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.
4 Add cheese
After 15 min, add the creamcheese and gratedcheddar. Stir until the cheese has melted into the chilli. Check the seasoning and add a pinch of salt and pepper if needed.
Divide the chickenchilli among bowls. Top with a dollop of sourcream and the jalapenoslices(spicy!). Serve with the nachos.