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.
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
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Method Prep:15min › Cook:50min › Extra time:1hr5min › Ready in:2hr10min
Heat the oil in a frying pan over medium heat and cook the chicken for 10 minutes or until juices run clear.
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.