So, back today with another recipe. Two in one month, wow I am impressing myself! Today I wanted to share a recipe that is very much a throw everything together and hope for the best kind of thing. I started making this a few times when I had chicken left over after a Sunday, and as I live on my own I often have a lot. Chilli con carne has always been one of my favourite dishes and I am always look for new ways that I can change up the original recipe. In terms of meat, I eat mainly chicken and fish, so I couldn’t believe that it has taken me this long to put the two together – chicken, not fish! However, chicken is a much lighter meat than beef or even pork, so I found that I really had to power more flavour into this one pot dish, making it a little spicier and a lot fresher.
This dish is great as not only do you get to use up leftovers, but it is much lighter and I am assuming a lot healthier than a Beef option. I always serve this with rice, nachos and a big dollop of yoghurt, which is an ingredient that I definitely think it needs.
Prep Time – 15 minutes
Cooking Time – 2 to 3 hours
Skill – Easy
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
2 Peppers, sliced
3 Celery Sticks, finely chopped
2 Cans Chopped Tomatoes
3 Fresh Tomatoes, chopped into chunks
1 Fresh Chilli, finely chopped
2 Cans Kidney Beans
1tbsp Worcester Sauce
1tbsp Ground Chilli
Handful Fresh Coriander, chopped
1tbsp Ground Cumin
Start by heating a little oil and butter in a large cooking pot. Add the onions and cook until just soft. Then, add the garlic and fresh tomatoes. At this point you can also add a little chopped bacon or chorizo, however this is not essential. Cook until this is all soft. Add the paprika, ground chilli and cumin.
Add the fresh chilli, peppers and celery. Cook until all soft, with a little hot water. Add the Worcester sauce too and mix together. Add the kidney beans, drained, and mix together again. These will need a couple of minutes to soften, so I usually pop the lid on at this moment for a couple of minutes.
Add a nice glug of red wine (optional), a beef stock cube and 2 cans chopped tomatoes. Mix this all together so it forms a thick sauce. Add around 100-200ml hot water so you have a real liquid texture. Let this bubble away on a low to medium heat for about an hour and a half. Once your sauce has formed, then add the chicken and let it warm through in the pot for around ten minutes.
Serve the Chilli with rice, nachos or both, as well as some fresh squashed avocado infused with lime and a good drop of yoghurt.
*as this is usually made with leftover chicken, if you want it to keep for a few days, use chicken that is only one-day old. If any older, any leftovers need to be frozen and then defrosted on the day you choose to eat.
This recipe is my own.