Chicken Chilli Con Carne
An easy peasy twist on a classic, this Chicken Chilli Con Carne is easy, healthy and totally delicious – plus it can be made in under 30 minutes!
Servings 4 people
Calories 360kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 500 g boneless, skinless chicken thighs diced
- 3 cloves garlic crushed or grated
- 2 teaspoons cumin ground
- 2 teaspoons smoked paprika
- ½ teaspoon chilli flakes
- 1 red pepper chopped into bitesize pieces
- 400 g tin tomatoes
- 400 g tin kidney beans
To serve
- Brown rice (or white rice, or tortillas)
- 2 tablespoons fresh coriander (cilantro) plus extra for garnish (optional)
- 1 lime quartered for serving (optional)
- Guacamole, salsa, sour cream, tortilla chips etc. (optional)
Instructions
- Place the olive oil and diced onion in a wide, deep pan and fry on a gentle heat for 3 minutes until the onion is softened.
- Turn up the heat and add the diced chicken thigh meat and brown for 2-3 minutes, stirring frequently.
- Turn the heat back down and add the garlic, cumin, paprika and chilli flakes, stirring frequently.
- Add the red pepper, tomatoes and kidney beans. Give everything a good stir and bring to the boil, then turn down to a gentle bubble for 15-20 minutes to cook the chicken and thicken the sauce. Stir occasionally.
- While the chilli is cooking, make the rice according to packet instructions / your own preferences (or warm the tortillas).
- When the chilli is ready, stir in the chopped coriander and serve with the rice, lime quarters and extra coriander as garnish.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 360kcal | Carbohydrates: 35g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 266mg | Potassium: 1067mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 56mg | Calcium: 95mg | Iron: 6mg