Mexican Chicken Meatball Chilli Stew Recipe

Step 1: To begin making the Mexican Meatball Chili Stew Recipe, boil the chipotle chillies in some water over a saucepan

Step 2: Boil for about 20 minutes until the chillies become soft

Step 3: Cool it down, and drain all the water

Step 4: Remove the seeds from inside and add the boiled chillies into the mixer and grind till the chillies become a smooth paste

Step 5: Once done add the paste to the minced chicken, also add other ingredients like cumin powder, chopped and salt

Step 6: Mix well and shape them into medium sized balls and keep it aside

Step 7: Heat a casserole with oil, add ginger and garlic and sauté till they soften

Step 8: Add in chopped onions and saute until the onions turn translucent

Step 9: Once the onions have caramelised well, add chopped zucchini and saute till they become soft

Step 10: Later you can add chopped tomatoes and sprinkle some salt

Step 11: Saute till it softens

Step 12: Add your cooked rajma, along with the cumin powder, paprika powder, pepper powder and salt

Step 13: Give the chilli stew a mix

Step 14: Add about 1 cup of water and slow cook until the Chili Stew comes together

Step 15: 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

Step 16: After few minutes of slow cooking the Mexican Meatball Chili Stew, you can check for seasonings and adjust if you would need any

Step 17: Slowly stir well and serve the Mexican Meatball Chilli Stew warm

Step 18: 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