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Healthy chicken chilli
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Winter warmer on a cold evening • Try making this with turkey
Olive oil spray
1 large onion, chopped
2cm piece root ginger, finely chopped
2 x 350g packs essential Waitrose British Chicken Mini Breast Fillets, roughly chopped
400g can essential Waitrose Chopped Tomatoes
100g Red Split Lentils
1 pack Waitrose 2 Sweet Peppers, seeded and diced
2 x 400g cans essential Waitrose Kidney Beans, drained and rinsed
450ml chicken stock
2 tsp Discovery Chipotle Paste
Coriander leaves and rice, to serve
1. Spray a large pan with oil and cook the onion, ginger and chicken for 5 minutes until golden.
2. Stir in the tomatoes, lentils, peppers, beans, stock and chipotle paste. Bring to the boil, cover and simmer for 20 minutes until the lentils and peppers are tender and the chicken is cooked through with no pink meat.
3. Divide between bowls, scatter with coriander and serve with rice.
If using leftover cooked chicken or turkey, shred or chop into small pieces and stir into the pan for the last 10 minutes of cooking time.
Typical values per serving:
This recipe was first published in November 2013.