Chicken Chilli

This is one of those dishes that can be made ahead of time because it just keeps getting better! It's also made all in one pan and we love that!

Tip: We like it hot but if you don't like too much heat you can dial it down by using less chilli powder and leaving out the fresh chilli.

Hint: We love Budgee Garlic & Herbs Firehouse Chilli Seasoning for this.

Prep time: 10 mins
Cook time: 45 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

'Sour Cream'

2 tablespoons of unsweetened coconut yoghurt

1/2 teaspoon of fresh lemon juice

Ingredients

1 teaspoon of cold pressed coconut or avocado oil

1/4 brown or white onion, diced

1 small celery stalk, sliced

1/4 small capsicum, diced (35g)

1 clove of garlic, crushed

125 grams of diced free range chicken breast

1/2 teaspoon of chilli powder (or more if you like it hot)

1/4 teaspoon of dried oregano

1/4 teaspoon of carraway seeds

1 good pinch of smoked paprika

1/2 long red or green chilli, sliced (optional) some reserved for garnish

2 teaspoons of pure tomato paste

1/4 cup of diced tinned tomatoes

3/4 cup of water or vegetable stock

1/2 teaspoon of apple cider vinegar

50 grams of tinned red kidney beans

2 tablespoons of uncooked quinoa

2 teaspoons of chopped fresh coriander (reserve some for garnish)

Method

Heat the oil in a medium pan to medium high and add the onion, celery and capsicum, cook for 2-3 minutes then add the garlic and chicken.

Cook stirring until chicken has just changed colour then turn the heat down to medium. Add the chilli powder, oregano, carraway seeds, paprika and chillies and cook for 1 minute.

Add the tomato paste, cook for 1 minute more then add the tinned tomatoes, water or stock, apple cider vinegar, kidney beans and quinoa.

Bring to a boil then reduce the heat to low and cover. Simmer for 10 minutes, stir in the coriander then remove from the heat and let rest, covered for 15 minutes.

Combine the coconut yoghurt and lemon juice and serve with the chilli. Garnish with extra fresh chilli and coriander. Enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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