Chicken Chili

Name: Chicken Chili
Ingredients: 2 tbsp oil; 1 lb ground chicken; 1 None red pepper, seeded and sliced; 1 None jalapeno, seeded and sliced; 1 None large onion, peeled and sliced; 1-2 tsp mild chile powder; 2 tbsp all-purpose flour; 2 None (15-oz) cans chopped tomatoes; 2 tbsp tomato paste; 2/3 cup chicken stock; 1 None (15-oz) can kidney beans, drained; None None Guacamole and rice to serve

12 ingredients

4 steps

Ingredients

2 tbsp oil
1 lb ground chicken
1 None red pepper, seeded and sliced
1 None jalapeno, seeded and sliced
1 None large onion, peeled and sliced
1-2 tsp mild chile powder
2 tbsp all-purpose flour
2 None (15-oz) cans chopped tomatoes
2 tbsp tomato paste
2/3 cup chicken stock
1 None (15-oz) can kidney beans, drained
None None Guacamole and rice to serve

Directions

1

Heat oil in a large pan and cook the chicken over high heat for 4-5 minutes, breaking up with a fork.
2

Add the pepper, chile, onion, and chile powder and cook for a further 4-5 minutes until the vegetables are soft and the chicken is cooked through.
3

Stir in the flour then add tomatoes, tomato paste, and stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
4

Add the drained kidney beans and continue to cook, uncovered, for a further 5 minutes. Serve the chili on a bed of long-grain rice with spoonfuls of guacamole.