5-a-day cheddar chicken chilli

45m
Serves 4
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Directions

  1. 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.
  2. 2Stir in the heaped tomato purée, heaped smoked paprika, chipotle paste, and dried oregano and cook for 1–2 minutes until fragrant.
  3. 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.
  4. 4Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.
  5. 5Stir through the shredded cooked chicken and cook for a further 5 minutes to heat through.
  6. 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.