Mexican Chicken Meatball Chilli Stew Recipe

Total Time: 60 minutes

Cuisine: Mexican

Ingredients:

  • tomato
  • salt
  • cumin powder (jeera)
  • ginger
  • paprika powder
  • cloves garlic
  • chipotle chillies peppers dried red chilli will do
  • onion
  • chicken
  • rajma (large kidney beans)
  • black pepper powder
  • green zucchini
  • sunflower oil

Instructions:

  • To begin making the Mexican Meatball Chili Stew Recipe, boil the chipotle chillies in some water over a saucepan
  • Boil for about 20 minutes until the chillies become soft
  • Cool it down, and drain all the water
  • Remove the seeds from inside and add the boiled chillies into the mixer and grind till the chillies become a smooth paste
  • Once done add the paste to the minced chicken, also add other ingredients like cumin powder, chopped and salt
  • Mix well and shape them into medium sized balls and keep it aside
  • Heat a casserole with oil, add ginger and garlic and saut? till they soften
  • Add in chopped onions and saute until the onions turn translucent
  • Once the onions have caramelised well, add chopped zucchini and saute till they become soft
  • Later you can add chopped tomatoes and sprinkle some salt
  • Saute till it softens
  • Add your cooked rajma, along with the cumin powder, paprika powder, pepper powder and salt
  • Give the chilli stew a mix
  • Add about 1 cup of water and slow cook until the Chili Stew comes together
  • Once the Chilli Stew has thickened lightly, you can add the Chicken Meatballs into the stew and allow the stew to slow cook on medium heat for about 10 minutes
  • After few minutes of slow cooking the Mexican Meatball Chili Stew, you can check for seasonings and adjust if you would need any
  • Slowly stir well and serve the Mexican Meatball Chilli Stew warm
  • Serve the Mexican Meatball Chilli Stew Recipe along with some toasted bread and Smoked Vegetarian Spanish Rice Recipe by the side to enjoy your special lunch on a Sunday afternoon