Best-Ever Chicken Chilli

    Best-Ever Chicken Chilli


    14 people made this

    About this recipe: This is my favourite chilli recipe. We love it so much, I make it at least once every two weeks. It's lighter than your average chilli, as it contains chicken instead of beef.

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 450g skinless, boneless chicken meat, cut into bite-size pieces
    • 2 (400g) tins chopped tomatoes
    • 2 (410g) tins red kidney beans, drained, liquid reserved
    • 2 onions, chopped
    • 3 potatoes, peeled and chopped
    • 3 tablespoons chilli powder
    • salt to taste
    • 1 tablespoon ground black pepper
    • 115g sweetcorn kernels

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Heat the oil in a frying pan over medium heat and cook the chicken for 10 minutes or until juices run clear.
    2. Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chilli powder, salt and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and sweetcorn and continue cooking 10 minutes or until heated through.

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    Reviews (1)


    made this recipe exactly as described. It is a simple dish but tasty never the less - 26 Dec 2010

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