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Chilli Con Chicken

I’m a big fan of chicken mince. Its super healthy and makes a fantastic substitute for red meat mince. I much prefer pinto beans to kidney beans as they have a tender outer skin and tend to thicken up the sauce. The habanero chilli is a matter of tolerance Please feel free to reduce, replace or omit!

Serves 2

What You Need

500g chicken mince
1 large onion (chopped)
3 large garlic cloves (chopped
1 habanero chilli (deseeded and chopped)
1 red pepper (large dice), 200g mushrooms quartered), 1 small bunch fresh coriander (chopped)
1 can pinto beans (drained)
1 large tin chopped tomatoes
Salt and pepper to taste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika
1 tsp vegetable oil

1 tsp dried oregano, 1 tsp dried thyme

200 ml water

How To Make It

1. Heat the oil in a non stick frying pan. When hot add onion & garlic. Fry until soft
2. Add chilli and chicken mince. Fry until mince is no longer pink
3. Add dry spices, salt to taste and dried herbs. Fry for 3 mins, stirring all the time. Add the tomatoes. Continue to fry for another 2 minutes
4. Add mushrooms & peppers. Fry for 3 minutes
5. Add beans and water. Stir and bring to the boil then reduce heat to a simmer. Cover and cook for 30 minutes
6. Stir through the fresh coriander and serve with steamed rice
7. Enjoy!