Queso Chicken and Bean Chilli

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
photo
What a great excuse to have crisps for dinner!
Cals 1380 · Prot 73 · Carbs 119 · Fat 71
Low-Carb
Try Hello Chef Now
Download PDF
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

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1 Prep vegetables

De-seed and roughly chop the pepper. Peel and chop the onion and garlic. Rinse and drain the red kidney beans
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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 paprikabrown sugartomato paste and sriracha (spicy!). Fry for 1 min further.
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3 Simmer

Add the tomato passata, measured water, stock cubeblack pepper and kidney beans. Bring to a simmer, cover with a lid and stew for 15 min (see pro tip).
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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.
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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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