Chicken Chili con Carne with Smoked Roasted Eggplant Purée

Make chicken chili con carne with smoked roasted eggplant purée, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
250g Chicken mince, lean
144g, boiled Potato
65g Onion
120g, boiled Spinach
70g, fire-roasted, no oil Eggplant
40g, plain Red kidney beans
15g (1 tbsp) Chipotle chili paste
1g Cumin
5g Coriander
2 sprays Olive oil spray
Ingredient notes on the recipe page.

METHOD
1. Brown the lean chicken mince in a dry pan, breaking it up as it cooks. Add the diced onion and cumin, along with the olive oil spray, and cook until softened.
2. Stir in the chipotle paste and let it coat the mince fully. Fire-roast the eggplant until the skin is charred and the flesh is soft, then blend it into a smooth purée and fold it through the chicken to enrich and bind the sauce.
3. Boil the potato until tender and boil the spinach briefly until just wilted, and warm the kidney beans through.
4. Finish with fresh coriander scattered over the top.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-chili-con-carne-with-smoked-roasted-eggplant-puree

AI-generated images illustrating the recipe.

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