Mexican Chicken Bean-Capsicum Chilli & Avo Crema
with Cheddar & Baked Tortilla Chips
Who knew making veggie chilli from scratch could be so easy? Complete with chicken and DIY tortilla chips - serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings, like the delicious avo crema!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Diced Tomatoes with Garlic & Onion
1
Avocado
1 packet
Black Beans
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1 sachet
Mexican Fiesta Spice Blend
1 sachet
Vegetable Stock Pot
330 g
Chicken Breast
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Cut capsicum into bite-sized chunks. • Cut chicken breast into 2cm chunks. • Drain and rinse half the black beans. Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add capsicum and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes.
• Add diced tomatoes with garlic & onion, beans, vegetable stock powder, the brown sugar and the hot water (see ingredients). Stir to combine. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 10-15 minutes. • Stir in the butter. Season with salt and pepper. TIP: Butter helps balance the acidity of the tomatoes!
• While the chilli is simmering, cut mini flour tortillas (see ingredients) into wedges. • Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes. TIP: If your oven tray is getting crowded, spread the chips out over two oven trays
• Meanwhile, roughly chop coriander. • Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. • Add sour cream and stir to combine. Season to taste. TIP: For a smoother crema, use a food processor or stick blender.
• Divide Mexican chicken, capsicum chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of avocado crema. Serve with baked tortilla chips. Enjoy!
