About this recipe:A superb chicken chilli dish, with minced chicken, tomatoes, beans and spices. The secret ingredient to this chilli recipe, is the hot buffalo wing sauce. Serve with rice, corn bread or potatoes.
1 tablespoon extra-virgin olive oil
900g skinless chicken breast fillets, pulsed in a food process until finely chopped
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 sticks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chilli powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
125ml hot buffalo wing sauce or to taste
1 (400g) tin chopped tomatoes
1 (400g) tin cannellini beans, drained
1 1/3 (400g) tins red kidney beans, drained
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Method Prep:15min › Cook:1hr15min › Extra time:1hr30min › Ready in:3hr
Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chilli powder, cumin, paprika and salt and pepper; cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
Stir in the hot buffalo wing sauce, passata, chopped tomatoes, cannellini beans and kidney beans. Bring to the boil and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavours have blended.