Picante chicken chilli

    40 min

    A very quick, delicious low-fat chilli with a spicy kick! It tastes even better if you make it a day ahead to let the flavours develop. Freezes well too! Top with grated cheese, soured cream and fresh coriander.

    1 person made this

    Serves: 6 

    • 1 1/2 teaspoons vegetable oil, or as needed
    • 1 large onion, chopped
    • 2 cloves garlic, finely chopped
    • 4 large boneless, skinless chicken breasts, cubed
    • 2 (225g) jars spicy salsa
    • 4 tablespoons dry white wine
    • 2 tablespoons ground cumin
    • 1 tablespoon dried sage
    • 1 bay leaf
    • 1 (400g) tin black beans, undrained
    • 1 (400g) tin pinto beans, undrained
    • 6 plum tomatoes, chopped
    • 120g chopped hot chillies from a jar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until onion has softened, about 5 minutes. Add chicken; cook and stir until turned white, about 5 to 8 minutes. Add salsa, wine, cumin, sage and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chopped hot chillies; simmer for 10 minutes.

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