With punchy flavours, lots of goodness (thanks, veggies and red kidney beans!) and a tantalising mix of soft and crisp textures, this delightful chicken chilli is an ode to our pocket-rocket colleague Anna.
Always refer to the product label for the most accurate ingredient and allergen information.
long green chilli
red kidney beans
Mexican Fiesta spice blend(May be presentGluten)
mini flour tortillas(ContainsGlutenMay be presentSoy)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Roughly chop the zucchini. Thinly slice the long green chilli (see ingredients list), if using. Cut the chicken thigh into 2cm chunks. Drain the sweetcorn. Drain the red kidney beans.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, stirring, until browned, 3-4 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 5).
SPICY! If you are sensitive to heat, feel free to add less of the spice blend. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot, zucchini and sweetcorn and cook, stirring, until softened, 4-5 minutes. Add the Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the passata, water and brown sugar and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until slightly thickened, 3-4 minutes.
While the veggies are simmering, cut the mini flour tortillas (see ingredients list) into quarters. Divide the tortillas between two oven trays lined with baking paper, arranging them in a single layer. Brush (or spray) with olive oil and season with a pinch of salt and pepper. Bake until lightly golden and crisp, 5-7 minutes.
TIP: Arranging the tortillas in a single layer ensures they crisp up evenly.
While the tortilla chips are baking, add the red kidney beans and chicken to the frying pan with the veggies and stir to combine. Simmer until the chicken is cooked through, 2 minutes. Stir through the butter until melted and season to taste with salt and pepper.
Divide the Mexican chicken chilli between bowls. Top with the shredded Cheddar cheese, a dollop of sour cream and the long green chilli (if using). Serve the homemade tortilla chips on the side for scooping.