Queso Chicken and Bean Chilli

Name: Queso Chicken and Bean Chilli with Nachos
Cook time: 40 min
Ingredients: 400.00 Grams of Chicken mince; 1.00 Piece of Red pepper; 1.00 Piece of Red onion; 2.00 Piece of Garlic cloves; 240.00 Grams of Red kidney beans; 2.00 Tbsp of Vegetable oil; 0.50 Tsp of Salt; 2.00 Grams of Cumin powder; 2.00 Grams of Chipotle powder; 2.00 Grams of Smoked paprika powder; 5.00 Grams of Brown sugar; 30.00 Grams of Tomato paste; 14.00 Grams of Sriracha sauce; 200.00 Grams of Tomato passata; 200.00 ML of Water; 0.50 Piece of Chicken stock cube; 0.50 Tsp of Black pepper; 80.00 Grams of Cream cheese; 60.00 Grams of Grated orange cheddar; 60.00 Grams of Sour cream; 30.00 Grams of Jalapeno slices; 200.00 Grams of Nachos

with Nachos

What a great excuse to have crisps for dinner!

Cals 1380 · Prot 73 · Carbs 119 · Fat 71

Low-Carb

Try Hello Chef Now

40 min

What a great excuse to have crisps for dinner!

Cals 1380 · Prot 73 · Carbs 119 · Fat 71

Low-Carb

Try Hello Chef Now

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Ingredients

Number of People:

Chilli

Chicken mince

400 Grams

Red pepper

1 Piece

Red onion

1 Piece

Garlic cloves

2 Piece

Red kidney beans

240 Grams

Vegetable oil

2 Tbsp

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

Sriracha sauce

14 Grams

Tomato passata

200 Grams

Water

200 ML

Chicken stock cube

0.5 Piece

Black pepper

0.5 Tsp

Cream cheese

80 Grams

Grated orange cheddar

60 Grams

To serve

Sour cream

60 Grams

Jalapeno slices

30 Grams

Nachos

200 Grams

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.

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 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 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.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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