I have been looking for a recipe for chicken chilli for a while and stumbled across this recipe this morning whilst trying to decide what to make for dinner. It is a low fat chilli chicken recipe and was found on the myrecipes site. Now I haven’t made it yet but I think I will attempt it tonight or tomorrow depending on whether I have everything in the fridge for it :-D. I have adapted the recipe slightly to make less and also to make it more Slimming World friendly and as soon as I make it I will update the recipe with any modifications and of course a picture. If in the meantime anyone else decides to make it please let me know how it turns out. The original recipe can be found here.
Serves – 4
Syns per serving – Negligible on EE
Ingredients:
4 Chicken breasts – chopped into chunks
2 cloves of garlic – crushed
1 medium onion – chopped
2 tbsp chilli powder
1 tsp ground cumin
200 ml chicken stock
400g tin of chopped tomato’s
1 tbsp tomato puree – 1/2 syn
1 tin red kidney beans
salt and pepper
Method:
Spray a large saucepan with fry light and over a medium heat add chicken to pan. Cook chicken, until starting to brown.
Add garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender.
Stir in stock, tomatoes, tomato paste, salt and pepper and bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in the beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes.
