Quick Chilli Con Chicken
with Red Kidney Beans & Cheddar Cheese
This low-carb, super speedy meal only requires one pan! Yep, you heard us - it's a one pan wonder that's bursting with classic flavours you know and love.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
baby spinach leaves
1
capsicum
1 packet
chicken breast
1 sachet
chicken-style stock powder
½ tin
red kidney beans
1 packet
tomato paste
1
zucchini
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
30 g
butter
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
• Cut capsicum and zucchini into bite-sized pieces. • Cut chicken breast into bite-sized chunks. • Drain red kidney beans (see ingredients). • In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, in batches, stirring, until browned, 3-4 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 3). • Return the pan to a medium-high heat with a drizzle of olive oil. • Cook capsicum and zucchini, stirring, until softened, 4-5 minutes. • Add tomato paste and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, add the water and chicken stock powder. Simmer until slightly thickened, 3-4 minutes.
• Reduce the heat to medium and add red kidney beans (see ingredients) and chicken to the veggies. Stir to combine. • Simmer until chicken is cooked through, 2-4 minutes. • Add baby spinach leaves and butter. Stir until melted and season with salt and pepper.
• Divide the chicken chilli between bowls. Top with shredded Cheddar cheese.
