1 tbsp extra virgin olive oil
400g lean chicken mince
1 small onion, coarsely chopped
425g can crushed tomatoes
425g can diced no-salt-added tomatoes, drained
1 tbsp chilli powder
1 tbsp cocoa powder
1 tbsp brown sugar
2 tsp dried chilli flakes
1 bay leaf
1/4 tsp Tabasco sauce, to taste (optional)
salt and black pepper, to taste
90g finely grated reduced-fat cheese
On the side: 1/2 cup baby carrots

At home
1 Heat oil in a large nonstick pan over medium-high heat. Add chicken and flatten with the back of a spatula so it covers the bottom of the pan. When it's no longer pink on the bottom (about 1 to 2 minutes), flip the chicken mince. Break it up into large chunks with a wooden spoon. Add onions and cook, stirring occasionally, until onions are tender, chicken is no longer pink, and no excess liquid is left in the pan (about 5 minutes).

2 Add remaining ingredients except salt, pepper, and cheese. Stir, then cover the pan and cook over low heat for 2 hours, stirring occasionally. Season with salt and pepper. Let cool slightly, then remove bay leaf and divide evenly among four microwave-safe containers. Pack one.

3 Spoon 30g cheese into a resealable bag. Pack. Refrigerate the remaining servings for later meals.

At work
Microwave the chilli on low for 1 minute. If not hot enough, continue to heat in 30-second intervals. Top with cheese. Serve immediately with carrots on the side.

Tip
Don't wait for the olive oil to heat up before you add the chicken; otherwise it will burn.

Per serve: 1446 kJ, 8g fat (2g saturated), 648mg sodium, 8g carbohydrates, 7g fibre, 45g protein