Chilli con Chicken for Dinner

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken and cook, stirring, for 4-5 minutes, or until browned (the chicken will finish cooking in step 3). Season with salt and pepper and transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!

Return the pan to a medium-high heat with a drizzle of olive oil. Add the sweetcorn, carrot and capsicum and cook for 5 minutes, or until softened. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook for 1 minute or until fragrant. Add the passata, brown sugar and crumble in the chicken stock. Reduce the heat to medium and simmer for 5 minutes, or until thickened. Add the chicken and simmer for 3-4 minutes or until cooked through. Season with salt and pepper.

While the chilli is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander with olive oil (2 tbs for 2 people / 4 tbs for 4 people). Slice the mini flour tortillas into wedges and spread out over two oven trays lined with baking paper. Season with salt and pepper and drizzle with the coriander oil. Bake for 6-8 minutes, or until golden.

While the tortilla chips are baking, slice the lime into wedges.

Reserve 2 portions of the chilli, a handful of shredded Cheddar cheese, a handful of coriander and 2 lime wedges for lunch. Set aside.

Divide the remainder of the chilli between bowls. Sprinkle with the remaining shredded Cheddar cheese and coriander. Top with the Greek yoghurt and serve the coriander tortilla chips on the side for scooping. Serve with the remaining lime wedges.