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Chicken Chilli
Recipe by:
Nancie Thompson
Chicken is combined with cannellini beans, green chillies, onion and garlic in this chilli seasoned with oregano, cumin and cayenne pepper. Serve with grated Cheddar cheese.
Ready in 50 mins
Saved by 65 cook(s)
Ingredients
Serves: 8
- 2 tablespoons olive oil
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 4 cloves garlic, minced
- 1 green pepper, chopped
- 4 skinless, boneless chicken breast fillets - cooked and chopped
- 1 onion, chopped
- 1.5L (2 1/2 pints) chicken stock
- 1 stick celery, sliced
- 2 to 3 green chillies, seeded and finely chopped
- 1/4 pound mushrooms, chopped
- 1 dessertspoon ground cumin
- 1 pound skinless, boneless chicken breast fillets - cut into bite size pieces
- 1 dessertspoon dried oregano
- 1 tablespoon chilli powder
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 5 (400g) tins cannellini beans, undrained
- 1 teaspoon ground cumin
- 100g (4 oz) Cheddar cheese, grated
- 1/2 teaspoon paprika
- 1/2 teaspoon cocoa powder
- 1/4 teaspoon salt
- 1 pinch crushed red pepper flakes
- 1 pinch ground black pepper
- 1 (14.5 ounce) can whole peeled tomatoes with juice
- 1 (19 ounce) can kidney beans, drained and rinsed
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Preparation method
Prep: 10 mins | Cook: 40 mins1.
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender. Add the chicken, chicken stock, green chillies, cumin, oregano and cayenne pepper and bring to a boil.
2.
In a large frying pan heat 2 tablespoons of the oil over medium heat. Saute the garlic, pepper, onion, celery and mushrooms for 5 minutes. Set aside.
3.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with grated cheese.
4.
Add the remaining 1 tablespoon of oil to the frying pan and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the frying pan.
5.
Add the chilli powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the frying pan. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the frying pan and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
Tip:
This is a great way to use up leftover chicken. Try it with turkey, too!
NotePulses such as red kidney and cannellini beans have a low GI (Glycaemic Index) factor, which means they release energy slowly into the bloodstream and so can help to control hunger and appetite.
Provided by:Allrecipes
Last updated:
10 May 2013
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