CHILLI CON CARNE
A warming, mildly spiced dish made with Theo’s plain chicken mince, slow-cooked with fajita spices, kidney beans, and peppers in a rich chilli con carne sauce. Served with fluffy rice, crunchy tortilla chips, grilled sweetcorn, and fresh garnishes for a hearty and vibrant bowl.
Ingredients
- 600 g Theo’s plain chicken mince
- 500 g chilli con carne sauce
- 1 red pepper, diced
- 400 g kidney beans, drained and rinsed
- 15 g fajita spice mix
- 1 tbsp cooking oil
- 600 g cooked white rice
- 300 g sweetcorn, lightly grilled
- 120 g tortilla chips
- 50 g spring onions, finely sliced
- 10 g fresh coriander, chopped
- 2 limes, cut into wedges
Instructions
- Set oven to 180°C (fan) / 200°C (conventional). In a large oven-safe dish or deep tray, combine raw chicken mince, fajita spice mix, diced red pepper, kidney beans, and the chilli con carne sauce. Mix everything together evenly with a spoon or clean hands. Add a pinch of salt and pepper.
- Drizzle the top lightly with oil, then place in the preheated oven. Bake for 35–40 minutes, stirring halfway through, until the chicken is fully cooked and the sauce has thickened and darkened slightly around the edges.
- While the chilli bakes, cook the rice and grill the sweetcorn until lightly charred. Slice spring onions and chop coriander.
- Spoon 150g rice into each bowl, top with 200g of the baked chicken chilli, and add sweetcorn, tortilla chips, spring onions, coriander, and a lime wedge.