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Baked potatoes with speedy chicken chilli recipe

1 rating

This gently-spiced chicken chilli is a really versatile meal. Serve with baked potatoes, as we've done here, or go for baked sweet potatoes. The chilli would also be great served with rice or couscous. Hearty, healthy and budget-friendly, it's the ultimate all-rounder! See method

Serves 4
Takes 40 mins
554 calories / serving
Healthy
Gluten-free

Ingredients

4-pack baking potatoes
2 tbsp vegetable oil
1 onion, chopped
3 large garlic cloves, crushed
1 tbsp cumin seeds
500g pack 5% fat chicken mince
1 yellow pepper, cut into 5mm chunks
50g red lentils, rinsed
500g jar mild chilli sauce
50g mature grated cheddar cheese
10g fresh coriander, finely chopped

1 of your 5-a-day and high in protein

Each serving contains

Energy
2330kj
554kcal 28%
Fat
18g 26%
Saturates
5g 24%
Sugars
12g 14%
Salt
1.4g 23%

of the reference intake
Carbohydrate 54.3g Protein 37.8g Fibre 10.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Prick the potatoes all over with a fork, then microwave for 10 mins or until tender. Transfer to a tray, rub all over with 1 tbsp oil, then bake for 10 mins or until crisp and tender.
Meanwhile, heat the remaining oil in a lidded saucepan over a medium-high heat. Add the onion, cover and cook for 8-10 mins, stirring occasionally. Mix through the garlic and cumin, cook for 1 min, then add the chicken mince. Cook, uncovered, for 5-8 mins, breaking up the mince with a wooden spoon, until opaque, lightly golden and the cooking juices have evaporated.
Stir in the pepper, lentils, chilli sauce and 250ml water. Cover and cook for 15 mins, stirring often, until the lentils are soft.
Cut a deep cross in each potato and fill with the chicken chilli. Top with the grated cheese and coriander to serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.