Queso Chicken and Bean Chilli

with Nachos

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low-carb
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low-carb
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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.

What a great excuse to have crisps for dinner!

Cooking Time: 40 min

Cals 1380 · Prot 73 · Carbs 119 · Fat 71

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 ML
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

What a great excuse to have crisps for dinner!

Cooking Time: 40 min

Cals 1380 · Prot 73 · Carbs 119 · Fat 71

Instructions

photo

1 Prep vegetables

De-seed and roughly chop the pepper. Peel and chop the onion and garlic. Rinse and drain the red kidney beans

photo

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.

photo

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).

photo

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.

photo

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

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 ML
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
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