Guilt Free Chilli Recipe
Fiery chilli made from tangy spices, carrots, kidney beans and tomatoes. Goes perfect with multigrain bread or tortilla chips.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings4
Ingredients of Guilt Free Chilli
- 500 gms lean chicken mince
- 1 tbsp oil
- A knob of butter
- 2 onions
- 1 red pepper, chopped finely
- 1 carrot, chopped finely
- 1 heaped teaspoon finely chopped garlic
- 1 tsp paprika
- 1 tsp ground cumin
- 1 cup chicken stock
- 400 gms can chopped tomatoes
- 1 tsp sugar
- 2 tbsp tomato puree
- 1/2 cup cooked red kidney beans
- I heaped tsp chopped jalapenos
- Mozzarella cheese
- Multigrain bread or Tortilla chips
How to Make Guilt Free ChilliHideShow Media
Marinate the chicken in vinegar, salt and pepper.
In a little oil, put the onions and the chopped garlic. Let it sweat. Add the paprika, cumin and butter. Then add the chopped carrots and red pepper and cook through and through.
After a few minutes, put in the chicken and fry. Let it cook a bit. Then pour in a cup of chicken stock.
Then add the canned tomatoes, and water to wash the can with.
Add the tomato puree and let it all cook.
To this, add sugar and chopped jalapenos.
Then add the cooked kidney beans and let them soak in all the flavours.
You can add hot pepper sauce if you want.
As a last step, add a square of dark chocolate to give the dish an authentic mexican touch.
Just before you're ready to eat, transfer the chilli to a bowl, grate mozzarella cheese on top, and heat it till the cheese melts.
Chilli goes well with multigrain bread or you can spoon it on tortilla chips.