Chilli con Chicken with Coriander Tortilla Chips for Dinner

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, stirring, until browned, 4-5 minutes (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 until softened, 5 minutes. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the passata (see ingredients list), brown sugar and crumbled chicken stock (1 cube for 2 people / 1 1/2 cubes for 4 people). Reduce the heat to medium and simmer until thickened, 5 minutes. Return the chicken to the pan and simmer until cooked through, 3-4 minutes.

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 in a single layer over two oven trays lined with baking paper. Season with salt and pepper and drizzle with the coriander oil. Bake until golden, 6-8 minutes. While the tortilla chips are baking, slice the lemon into wedges.

Reserve 2 portions of the chilli, a handful of shredded Cheddar cheese, a little of the remaining coriander and 2 lemon wedges for lunch. Set aside. Divide the remaining chilli between bowls. Sprinkle with the remaining shredded Cheddar cheese and coriander. Top with the Greek yoghurt and place the coriander tortilla chips on the side for scooping. Serve with the remaining lemon wedges.