Chicken chilli


4 organic chicken breasts (with or without bones)
2 small onions, finely chopped
1 tsp olive oil
2 cloves of garlic, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 can (400g) of chopped tomatoes
1 can (400g) of black beans or kidney beans
200g can of sweetcorn, drained
500ml reduced salt chicken stock
1 tsp chilli powder
1 tsp ground cumin
¼ tsp cayenne pepper

Black pepper to taste


1. Cook the onions in the oil over a low heat for around 10 minutes until soft. Add the garlic and cook for another minute.

2. Next, add the chicken and then brown for a few minutes, turning once or twice. Add the spices, peppers, tomatoes, beans and chicken stock. Bring to the boil and then reduce to a low simmer. Cover and cook for around 45 minutes – taking the lid off for the last five minutes to evaporate some of the liquid.

3. Serve with brown rice and guacamole.

Serves 4-6