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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large saucepan and gently cook the white parts of the salad onions with the jalapeños for 2 minutes. Add the barbacoa seasoning and cook for 1 minute more.
Scoop the beans and their liquid straight into the pan, then use a masher to lightly crush them against the base of the pan.
Stir in the stock, sweetcorn and chicken, pulled into bitesized pieces. Bring to a simmer and cook gently for 10 minutes until the sweetcorn is tender.
Check the seasoning, then ladle the chilli into bowls – it will be fairly soupy. Sprinkle with coriander and the salad onion greens. Serve with tortilla chips or rice, scattered with your choice of toppings, such as grated Cheddar, diced avocado, soured cream and pickled jalapeños, if liked.
Use a 326g can Essential Sweetcorn instead of fresh cobs when they’re not in season.
Typical values per serving (excluding rice or tortilla chips) when made using specific products in recipe
Energy | 1,433kJ/ 342kcals |
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Fat | 10.8g |
Saturated Fat | 2.6g |
Carbohydrates | 19.7g |
Sugars | 2.8g |
Fibre | 10.7g |
Protein | 36.1g |
Salt | 2.5g |
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