Chili casserole

Name: Chili casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Chicken filet; 0?$? red chillies; 2 (200 g) large onions; 3 Garlic cloves; 4-6 Tbsp Oil; 7-10 Tbsp Salt; 1/2 TEASPOON Cumin; 2-3 TEASPOONS Tomato paste; 1 can(s) Tomatoes (850 m); 1 can(s) (425 ml) Vegetable corn; 1 can(s) Kidney beans (425 m); 2 (approx. 400 g) red peppers; 7-10 Tbsp Pepper; 120 g soft butter; 6 TABLESPOONS Breadcrumbs; 6 TABLESPOONS grated parmesan cheese; 1 (approx. 300 g) ripe avocado; 2 TABLESPOONS Lime juice; 7-10 Tbsp Cayenne pepper; 150–200 g Schmand

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Chicken filet
0?$? red chillies
2 (200 g) large onions
3 Garlic cloves
4-6 Tbsp Oil
7-10 Tbsp Salt
1/2 TEASPOON Cumin
2-3 TEASPOONS Tomato paste
1 can(s) Tomatoes (850 m)
1 can(s) (425 ml) Vegetable corn
1 can(s) Kidney beans (425 m)
2 (approx. 400 g) red peppers
7-10 Tbsp Pepper
120 g soft butter
6 TABLESPOONS Breadcrumbs
6 TABLESPOONS grated parmesan cheese
1 (approx. 300 g) ripe avocado
2 TABLESPOONS Lime juice
7-10 Tbsp Cayenne pepper
150–200 g Schmand

Directions

1
Wash the chicken fillets, dab dry and cut into small cubes. Wash the chillies, dab dry, cut lengthwise and remove the seeds. Chop the chilli finely. Peel onions and garlic. Dice onions, press garlic through a garlic press
2
Heat 2 tablespoons of oil in a large, tall frying pan. Fry the meat for 2-3 minutes, turning it over, season lightly with salt and remove. Put 1-2 tablespoons of oil into the hot pan and fry the onions until transparent. Add chilli, cumin and 2/3 of the garlic and stir-fry briefly. Add tomato paste and the tomatoes with the juice. Mash the tomatoes with a fork, add some salt and simmer for about 15 minutes
3
Put the corn and beans on a sieve, rinse under cold water and drain. Clean, wash and cut the peppers into small cubes. Heat 1-2 tablespoons of oil in a small pan. Fry the diced peppers for 4-5 minutes. Season with salt and pepper
4
Knead the butter, breadcrumbs and parmesan first with a fork, then with your hands to form crumbles. Stir the meat, corn and beans into the tomato sauce and bring to the boil briefly. Season to taste with salt. Put the chillies in an ovenproof dish, first sprinkle with the diced peppers, then spread the crumbles on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes
5
Halve the avocado, remove the core and remove the flesh from the skin with a spoon. Puree with lime juice and remaining garlic, season with salt and cayenne pepper. Serve the avocado cream and sour cream with the chilli casserole. Tortilla chips taste great with it