Chicken Chilli

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.