This Spicy Chicken Chilli was one of my favourite dishes growing up. I put my own spin on this tex mex classic by swapping in chicken for beef, loading it up with veggies, and adding a special blend of spices.
Perfect served piping hot in a bowl with some shredded cheddar and a squeeze of lime to garnish. This dish is also amazing transformed into nachos, burritos, or even an awesome grilled cheese 😀
Full recipe can be found below. I hope you enjoy this video!
INGREDIENTS
1 tbsp, olive oil
1 medium onion, finely chopped
1 stalk of celery, finely chopped
1 medium carrot, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 lb, ground chicken (or beef, vegetarian meat alternative, mushrooms)
2.5 cups, strained tomato sauce (passata)
2 cups, water
1 can, red kidney beans (drained and rinsed)
1 tbsp, ground cumin
2 tsp, ground coriander
2 tsp, smoked paprika
2 tsp, dried oregano
1 tsp, garlic powder
1 tsp, cayenne chilli
Salt and pepper to taste
1/3 cup, fresh chopped coriander
Shredded cheddar cheese
Wedges of lime
METHOD
Heat a deep pot on medium heat and pour in olive oil. Add onions, celery, carrots and peppers, and cook until tender and translucent. Then add in garlic and cook for 10-15 seconds until aromatic.
Add ground chicken, and increase heat to high. Using a spoon/spatula, break up the meat and cook until the meat has slightly browned and no excess moisture is left in the pan.
Pour in tomato sauce, water, and beans. Season with spices, and salt and pepper to taste. Cook chilli on medium heat for 30 minutes, stirring once in a while until slightly thickened.
Off the heat stir in fresh coriander. Serve in bowls topped with shredded cheddar and a squeeze of lime. Enjoy! 🙂
MUSIC