5-a-day cheddar chicken chilli

Name: 5-a-day cheddar chicken chilli
Cook time: 50 min
Total time: 50 min
Ingredients: 75g Cooked Chicken, shredded; 1/4 can (15 oz) of Black Beans, or Kidney Beans, including their stock; 125g Passata; 1/4 cube of Chicken Stock Cube; 1/2 Red Onion, diced; 1/2 Carrots, chopped; 1/4 Red Pepper; 1/2 stalk of Celery; 1/4 Green Peppers; 1/2 large Chestnut Mushroom; 1/4 tbsp Tomato Purée, heaped; 1/4 tsp Smoked Paprika, heaped; 1/4 tbsp Chipotle Paste; 1/4 tsp Oregano, dried; 13g Cheddar, grated; 1/4 square of Dark Chocolate

This hearty chilli is packed with shredded chicken, beans, and plenty of vegetables for a satisfying five-a-day dinner. Smoked paprika, chipotle paste, and a little dark chocolate give it a rich, smoky depth, while cheddar melts through the sauce for extra comfort. It’s thick, warming, and ideal served with your favourite toppings.

This hearty chilli is packed with shredded chicken, beans, and plenty of vegetables for a satisfying five-a-day dinner. Smoked pap... Show more

By Emily English ·
Chicken Variation of Chili con Carne

Health Grade

S- · Outstanding

Time

50 min

Price

1,51 €

Calories

394 kcal

low calorie

healthy

nutritious

meal prep

Method

Wash the veg

Rinse the red onion, carrot, celery, red pepper, green pepper, and chestnut mushrooms under cold water, then pat them dry so they sauté rather than steam.

Chop everything

Peel the onion and carrot. Dice the onion, chop the carrot and celery into small even pieces, deseed both peppers and chop them, and slice or chop the mushrooms into bite-size pieces. If your cooked chicken is not already shredded, pull or cut it into small strips so it will heat through quickly later.

Soften the vegetables

Heat a little oil in a large heavy pan or casserole pot over medium heat. Add the onion, carrot, celery, red pepper, green pepper, and mushrooms, then season with a pinch of salt. Cook for about 10 minutes, stirring from time to time, until the vegetables have softened, the onions look translucent, and you can see a little golden colour around the edges.

Cook the spices

Add the tomato purée, smoked paprika, chipotle paste, and dried oregano. Stir constantly for 1-2 minutes so the purée darkens slightly and the spices become fragrant without burning on the bottom of the pan.

Build the chilli

Pour in the passata. Add 150 ml water—rinsing out the passata container is an easy way to get every last bit—then crumble in the chicken stock cube. Tip in the black beans with all of their stock and stir well until everything is evenly combined.

Simmer until rich

Bring the chilli up to a gentle bubble, then lower the heat and leave it uncovered to simmer for 25-30 minutes. Stir occasionally, scraping along the base of the pan, until the sauce has reduced and looks thick, glossy, and rich rather than watery.

Heat the chicken

Stir in the shredded cooked chicken and simmer for 5 minutes more, just until the chicken is piping hot all the way through.

Melt and serve

Take the pan down to low heat and stir in the dark chocolate and cheddar until both have melted smoothly into the chilli. Taste and adjust the seasoning if needed, then ladle into bowls and serve hot.