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Chicken Bean Chili

Nothing beats a slowly simmered chili on a cold day. Made with ground chicken, bell peppers, white beans, and served with sharp cheddar cheese and avocado.

 

Ingredients

Ingredients
Servings:
kg
Minced Chicken
tbsp
Olive Oil
Yellow Onion
Garlic Clove
Bell Pepper
red
Chili
tsp
Chili Powder
tbsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Cinnamon
tsp
Kosher Salt
ml
Chicken Broth
g
Chopped Tomatoes
can
g
Tomato Paste
Bay Leaves
g
White Beans
g
Kidney Beans
Toppings
Cheddar Cheese
Avocado
Spring Onion
Fresh Coriander
Calories
per serving
270
Carbs
17
Protein
34
Fat
6

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the garlic and onions. Wash the chili, cut in half lengthways and remove the seeds. Cut the pulp into rings. Wash the bell peppers and cut into cubes.
  2. Heat up a saucepan over medium high heat with the olive oil and fry the onions and garlic for about 2-3 minutes, until translucent. Add the minced meat and cook until crumbly.
  3. Add the bell pepper, chili, chili powder, smoked paprika powder, cumin, cinnamon and salt and cook for about 2 minutes.
  4. Top up with the chicken stock, tomatoes, tomato paste and add the bay leaves. Stir well and simmer over medium heat for about 30 minutes.
  5. In the meantime, drain the white beans and kidney beans. Add the beans to the chili and simmer for additional 10 minutes. Remove the bay leaves from the pot and season with salt and pepper.
  6. Top with cheddar cheese, avocado, spring onions and coriander.

Preparing In The Kitchen
  1. Peel and finely chop the garlic and onions. Wash the chili, cut in half lengthways and remove the seeds. Cut the pulp into rings. Wash the bell peppers and cut into cubes.
  2. Heat up a saucepan over medium high heat with the olive oil and fry the onions and garlic for about 2-3 minutes, until translucent. Add the minced meat and cook until crumbly.
  3. Add the bell pepper, chili, chili powder, smoked paprika powder, cumin, cinnamon and salt and cook for about 2 minutes.
  4. Top up with the chicken stock, tomatoes, tomato paste and add the bay leaves. Stir well and simmer over medium heat for about 30 minutes.
  5. In the meantime, drain the white beans and kidney beans. Add the beans to the chili and simmer for additional 10 minutes. Remove the bay leaves from the pot and season with salt and pepper.
  6. Top with cheddar cheese, avocado, spring onions and coriander.

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