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Chicken chilli con carne

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

chicken chilli con carne.jpg

For the chicken chilli:
 5 tbsp grape seed oil
 3 red peppers, diced
 2 onions, sliced
 4 cloves garlic, chopped
 1 cooked chicken, approx. 1.2 kg, skinned, meat removed from bones and chopped
 3 tbsp tomato purée
 2 tsp ground paprika
 1 tsp ground cumin
 cayenne pepper
 300 ml chicken stock
 2 tins kidney beans, 400 g each, drained and rinsed
 4 tbsp sour cream
 coriander, to garnish
For the salad:
 2 ripe avocados, halved, pitted, flesh removed and quartered
 1 - 2 tbsp lime juice
 1 handful fresh coriander
 2 red chilli peppers

Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper.


For the salad, drizzle the avocado with lime juice and place on plates with the coriander and chillis and season with sea salt.


Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad.

Nutrition Facts

Serving Size 4

Servings 0