5-a-day cheddar chicken chilli
Directions
- 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.
- 2Stir in the heaped tomato purée, heaped smoked paprika, chipotle paste, and dried oregano and cook for 1–2 minutes until fragrant.
- 3Add 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.
- 4Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.
- 5Stir through the shredded cooked chicken and cook for a further 5 minutes to heat through.
- 6Finish by melting in the dark chocolate cube and grated cheddar.
Ingredients
- 300 g cooked chicken, shredded
- 1 tin black beans or kidney beans including their stock
- 500 g passata
- 1 chicken stock cube
- 2 red onions, diced
- 2 carrots, chopped
- 1 red pepper
- 2 sticks celery
- 1 green pepper
- 2 handfuls chestnut mushrooms
- 1 heaped tbsp tomato purée
- 1 heaped tsp smoked paprika
- 1 tbsp chipotle paste
- 1 tsp dried oregano
- 50 g grated cheddar
- 1 cube dark chocolate
- olive oil
- 1 pinch salt
- 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.
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