This week I’m suggesting a spicy chicken chilli dish for two...
1 tablespoon rapeseed oil
150 grams chopped red onion
175 grams chopped green pepper
2 cloves garlic, finely chopped
2 jalapeños, thinly sliced
32 grams chilli powder
400 grams tinned crushed tomatoes
1 tablespoon chicken stock
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon salt
2 cans dark red kidney beans, drained
To garnish: (optional)
Light sour cream
Shredded Mexican-blend cheese
In a large casserole dish, heat rapeseed oil over high heat. Add onion, pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (about five minutes).
Add chicken — cook, stirring to break up lumps until the chicken loses its pink colour (about five minutes). Stir in chilli powder, and cook for one minute.
Stir in tomatoes, broth, sugar, vinegar, hot sauce, and salt. Reduce heat to low; cover and simmer, stirring often until the chilli is thickened (about 45 minutes).
Stir in beans, cook until heated through, about 15 minutes. Uncover for the last 15 minutes of cooking. Top with garnish of your choice, and enjoy.
Preparation time: 15 minutes
Cooking time: 50 minutes