Perfect Chicken and Bean Chilli

    (50)
    2 hours 10 min

    The perfect alternative to the classic chilli con carne. Chicken is simmered with onions, celery, mushrooms, tomatoes, beans and seasonings. Serve with rice, corn bread or a jacket potato.


    46 people made this

    Ingredients
    Serves: 4 

    • 3 tablespoons vegetable oil
    • 2 cloves garlic, finely chopped
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 1 stick celery, sliced
    • 115g fresh mushrooms, chopped
    • 450g skinless, boneless chicken breast fillets, cut into bite-size pieces
    • 1 tablespoon chilli powder
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/2 teaspoon unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1 pinch crushed chillies
    • 1 pinch ground black pepper
    • 1 (400g) tin whole peeled plum tomatoes with juice
    • 1 1/3 (400g) tins kidney beans, drained and rinsed

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. 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.
    2. 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.
    3. Add the chilli powder, cumin, oregano, paprika, cocoa powder, salt, crushed chillies and ground black pepper to the frying pan. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring the mixture to the boil and reduce heat to low. Cover the frying pan and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (38)

    aheffernan
    0

    I used 2 cooked chicken breasts, shredded. You could probably use any part of a cooked chicken and shred it using 2 forks, pulling in opposite directions. In this case, you can skip Step 2 and just add chicken to the pan. I also substituted the cocoa powder with a square of 72% chocolate and used Nandos hot piri piri grinder instead of the crushed chillis.  -  07 May 2014

    by
    48

    I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe.  -  27 Aug 2001  (Review from Allrecipes US | Canada)

    by
    35

    This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors, I think. I wasn't expecting there to be enough chicken in this recipe, but it was plenty, as it turned out. It wasn't very hot, but the spice mixture was very tasty. I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe.  -  30 Mar 2005  (Review from Allrecipes US | Canada)

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