Name: Chicken Chilli with Avo Salsa
Yield: Serves 5.
Ingredients: 4 small corn tortillas, cut into 8 triangles; 1/2 tsp Mexican seasoning; 1 onion, finely diced; 1 carrot, grated; 2 Tbsp Mexican seasoning; 2 tsp garlic, minced; pinch chilli flakes; 450g lean chicken mince; 2-3 Tbsp tomato sauce; 1 1/2 cups chicken stock; 1/4 cup water; 400g black beans, rinsed; 400g tinned tomatoes; 2-3 Tbsp chipotle sauce; 1 tsp honey; 1/2 tsp vinegar; Salsa; 3 tomatoes, diced; 1/2 red onion, diced; 1 Lebanese cucumber, diced; 1 avocado, diced; 1/4 cup coriander, chopped; juice of 1 lemon

Recipe

Chicken Chilli with Avo Salsa

Ingredients

Batch

4 small corn tortillas, cut into 8 triangles
1/2 tsp Mexican seasoning
1 onion, finely diced
1 carrot, grated
2 Tbsp Mexican seasoning
2 tsp garlic, minced
pinch chilli flakes
450g lean chicken mince
2-3 Tbsp tomato sauce
1 1/2 cups chicken stock
1/4 cup water
400g black beans, rinsed
400g tinned tomatoes
2-3 Tbsp chipotle sauce
1 tsp honey
1/2 tsp vinegar
Salsa
3 tomatoes, diced
1/2 red onion, diced
1 Lebanese cucumber, diced
1 avocado, diced
1/4 cup coriander, chopped
juice of 1 lemon

Method

1Preheat oven to 180°C.
2Arrange tortilla chips on a large oven tray. Brush lightly with olive oil and sprinkle with 1/2 tsp Mexican seasoning and a little salt. Bake for 5-10 minutes or until golden and crisp.
3Heat oil in a wok on medium-high heat. Cook onion and carrot for 3-4 minutes, stirring regularly. Add 1 Tbsp Mexican seasoning, garlic and chilli and cook for a further 30 seconds.
4Add chicken, breaking up with a wooden spoon until nearly cooked through. Stir in remaining ingredients (other than those for salsa) and bring to the boil, reduce heat and simmer for 10-15 minutes stirring occasionally. Season to taste with salt and pepper.
5While chicken chilli is cooking, mix salsa ingredients together in a bowl.
6Divide chicken chilli and salsa between bowls and serve with tortilla chips.

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Chicken Chilli with Avo Salsa