1Heat olive oil in a large pan and cook the diced red onions, chopped carrots, celery, red and green peppers, and chestnut mushrooms with a pinch of salt for 10 minutes until soft, not watery, and nicely coloured.
2Heat olive oil in a large pan and cook the diced red onions, chopped carrots, celery, red and green peppers, and chestnut mushrooms with a pinch of salt for 10 minutes until soft, not watery, and nicely coloured.
3Heat olive oil in a large pan and cook the diced red onions, chopped carrots, celery, red and green peppers, and chestnut mushrooms with a pinch of salt for 10 minutes until soft, not watery, and nicely coloured.
4Stir in the heaped tomato purée, heaped smoked paprika, chipotle paste, and dried oregano and cook for 1–2 minutes until fragrant.
5Stir in the heaped tomato purée, heaped smoked paprika, chipotle paste, and dried oregano and cook for 1–2 minutes until fragrant.
6Stir in the heaped tomato purée, heaped smoked paprika, chipotle paste, and dried oregano and cook for 1–2 minutes until fragrant.
7Add the passata, refill with 150ml water and pour in, crumble in the chicken stock cube and stir through the tin of black or kidney beans including their stock.
8Add the passata, refill with 150ml water and pour in, crumble in the chicken stock cube and stir through the tin of black or kidney beans including their stock.
9Add the passata, refill with 150ml water and pour in, crumble in the chicken stock cube and stir through the tin of black or kidney beans including their stock.
10Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.
11Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.
12Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.
13Stir through the shredded cooked chicken and cook for a further 5 minutes to heat through.
14Stir through the shredded cooked chicken and cook for a further 5 minutes to heat through.
15Stir through the shredded cooked chicken and cook for a further 5 minutes to heat through.
16Finish by melting in the dark chocolate cube and grated cheddar.
17Finish by melting in the dark chocolate cube and grated cheddar.
18Finish by melting in the dark chocolate cube and grated cheddar.
Ingredients
300 g cooked chicken, shredded
300 g cooked chicken, shredded
300 g cooked chicken, shredded
1 tin black beans or kidney beans including their stock
1 tin black beans or kidney beans including their stock
1 tin black beans or kidney beans including their stock
500 g passata
500 g passata
500 g passata
1 chicken stock cube
1 chicken stock cube
1 chicken stock cube
2 red onions, diced
2 red onions, diced
2 red onions, diced
2 carrots, chopped
2 carrots, chopped
2 carrots, chopped
1 red pepper
1 red pepper
1 red pepper
2 sticks celery
2 sticks celery
2 sticks celery
1 green pepper
1 green pepper
1 green pepper
2 handfuls chestnut mushrooms
2 handfuls chestnut mushrooms
2 handfuls chestnut mushrooms
1 heaped tbsp tomato purée
1 heaped tbsp tomato purée
1 heaped tbsp tomato purée
1 heaped tsp smoked paprika
1 heaped tsp smoked paprika
1 heaped tsp smoked paprika
1 tbsp chipotle paste
1 tbsp chipotle paste
1 tbsp chipotle paste
1 tsp dried oregano
1 tsp dried oregano
1 tsp dried oregano
50 g grated cheddar
50 g grated cheddar
50 g grated cheddar
1 cube dark chocolate
1 cube dark chocolate
1 cube dark chocolate
olive oil
olive oil
olive oil
1 pinch salt
1 pinch salt
1 pinch salt
150 ml water
150 ml water
150 ml water
Equipment
large pan
Tips
This dish is perfect for meal prep and is freezer friendly.
It tastes even better the next day.
Serving suggestions include dollop of yoghurt, extra cheese, optional avocado or jalapeños.