Comfort Food with a Healthy Twist, My 5-a-day Cheddar Chicke

• 份量: Serves 4
• 总时间: 44 minutes

配料

Approx 345 kcal | 32g protein per serving

Packed with veg, fibre and protein this is everything I want after the festive season. It’s hearty, nourishing and even better the next day. Freezer friendly too!

You will need

300g cooked chicken, shredded

1 tin black beans or kidney beans including their stock

500g passata

1 chicken stock cube

2 red onions, diced

2 carrots, chopped

1 red pepper

2 sticks celery

1 green pepper

2 handfuls of chestnut mushrooms

1 heaped tbsp tomato purée

1 heaped tsp smoked paprika

1 tbsp chipotle paste

1 tsp dried oregano

50g grated cheddar

1 cube dark chocolate

步骤

Heat olive oil in a large pan and cook the onions, carrots, celery, peppers and mushrooms with a pinch of salt for 10 minutes, until soft, not watery and nicely coloured.

Stir in the tomato purée, smoked paprika, chipotle and oregano and cook for 1–2 minutes until fragrant.

Add the passata, refill with 150ml water and pour in, crumble in the stock cube and stir through the beans including their stock (this helps thicken). Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring from time to time until thick and rich.

Stir through the shredded chicken and cook for a further 5 minutes to heat through. Finish by melting in the dark chocolate and cheddar.

Serve with a dollop of yoghurt, extra cheese and optional avocado or jalapeños.