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.
Genevieve Johns Seivert
1 person made this
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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
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.