Chicken and Bean Chilli

Υλικά

Tortilla chips

4 small wheat or corn tortillas

1 teaspoon oil, for brushing

½ teaspoon Mexican Seasoning (store-bought or see page 256)

Chicken and bean chilli

1 teaspoon oil

1 onion, finely diced

1 carrot, peeled and grated

2 tablespoons Mexican Seasoning (store-bought or see page 256)

2 cloves garlic, finely chopped

Pinch of chilli flakes/powder or cayenne powder (optional)

450g lean chicken mince

2-3 tablespoons tomato paste

1½ cups salt-reduced chicken stock

¼ cup water

1 x 400g can black beans, rinsed and drained

1 x 400g can chopped tomatoes

2-3 tablespoons chipotle sauce

1 teaspoon runny honey

½ teaspoon vinegar (e.g. red wine, white wine, cider)

Avocado salsa

3 tomatoes

½ small red onion

1 Lebanese or ½ telegraph cucumber

Flesh of 1 firm ripe avocado

¼ cup chopped coriander or parsley

Juice of ½ lemon or 1 lime

Οδηγίες

Preheat oven to 180°C.

1. For the tortilla chips, stack tortillas and cut into 8 triangles. Arrange in a single layer on a large oven tray and brush lightly with olive oil. Sprinkle with Mexican seasoning and a pinch of salt. Bake for 6-10 minutes or until golden and crisp (watch they don't burn). Set aside to cool.

To make chilli, heat oil in a large fry-pan on medium-high

2. heat. Cook onion and carrot with a pinch of salt for 3-4 minutes, stirring regularly, until starting to soften. Add Mexican seasoning, garlic and chilli/cayenne (if using) and cook for a further 30 seconds, until fragrant.

3. Add chicken and a pinch of salt and cook for about 3 minutes, breaking mince up with a wooden spoon, until nearly cooked through. Stir through remaining ingredients and bring to a simmer. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until sauce has thickened slightly. If looking dry, add ¼ cup more water. Season to taste with salt and pepper.

4. While chilli is cooking, prep vegetables for the avocado salsa. Dice tomatoes; finely dice red onion; cut cucumber in half lengthways, scoop out seeds with a teaspoon and dice; dice avocado. Add all to a bowl, toss with coriander/ parsley and lemon juice and season to taste with salt and pepper. To serve, divide chicken and bean chilli between bowls and top with salsa. Serve with tortilla chips on the side.