US
Chicken chilli
Prep and cooking time: 50mins-1hr
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
3 large carrots, finely diced
1 tsp cumin powder
1 tsp oregano
1 1/2 tsp chilli powder
1/2 tsp Cayenne pepper
2 x 400g tin white beans
400g chicken breast
500mL chicken stock
1 x 400g tinned tomatoes
1 x 198g tinned sweetcorn, rinsed and drained
1 lime, juiced
250g kale, roughly chopped
150mL double cream, or Greek yoghurt
1 handful fresh coriander, roughly chopped
1 jalapeno ,sliced
1 avocado, diced
Method
Place a large pot on medium heat and add your oil. Once hot, saute onions and carrots until soft.
Add in garlic for one minute and then add in all spices, stirring often.
In a separate bowl, mash 1 cup of beans with a potato masher until soft. This will act as a thickener.
Add the chicken stock, mashed and regular beans, tomatoes, and corn into the pot. Season with salt and pepper.
Add in the chicken breasts and cook at medium-high heat. Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
Once chicken is cooked, turn off heat and take out the breasts onto a plate. When chicken is cool enough to handle, shred with two forks.
Add the chicken back in, along with the juice of one lime, kale, and double cream .
Stir all together and serve with fresh coriander, avocado and jalapenos.