Pure Mountain Lupins & Chicken Chili with Avocado, Sour Cream & Tortillas

15 Minutes

2 - 4 People

Ingredients

2 tablespoons Mountain canola oil

1 tablespoon butter, unsalted

1 ½ teaspoons minced garlic

1 white onion, finely chopped

1 teaspoon cumin powder

½ teaspoon celery salt

1 small yellow pepper, cubed

1 ½ cup Mountain lupins (refer to precooking notes)

2 cups chicken breast, boiled & shredded

1 tablespoon dried oregano

1 teaspoon red chili powder (optional)

4 cups chicken or vegetable stock.

4 tablespoons cream cheese

Salt & black pepper to taste

Directions

To serve

Sour cream

Avocado, sliced

Tortillas

Sliced green chili / jalapeños

Lime wedges

Fresh sprouts or cilantro

1. In a large pot, heat the oil over medium to high heat. Add garlic, onions, and sauté for 2 minutes. Add cumin powder and cook till onions are soft. Reduce to medium heat, add the yellow pepper, chicken, beans, oregano, and red chili powder & cook for a further 5 minutes.

2. Pour in the stock and bring to a boil. Reduce to medium-low heat & add cream cheese, simmer uncovered for 30 until the sauce starts to thicken.

3. To serve, garnish all or any of the above options and eat whilst hot!

Precooking tips

· To prepare the lupins, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 15 – 20 minutes or boil on the stove for about 60 minutes. Lupins have to be soaked and cooked to your desired consistency – the shorter you cook the firmer the bean & skin. You can prepare a large batch as per above and freeze it in containers to use as and when you require.