This recipe came from a ‘chuck it all in a pan and see what happens’ type moment when I wasn’t sure what I wanted for lunch. I had defrosted some chicken breast mince (which I get from Muscle Food) and headed to the fridge for some inspiration with what to do with it. I had some onions, a yellow pepper which had seen better days and half a pot of chipotle paste. I always have a tin of chopped tomatoes in the cupboard so I thought I’d give a chicken chilli a bash. Mighty glad I did as it was damn tasty!
Prep: 10 mins
Cook: 20 mins
300g chicken mince (I use Muscle Food’s Extra Lean Chicken Breast Mince)
1 onion finely chopped
1 clove of garlic finely chopped
1 bell pepper finely chopped (yellow or red)
1 tablespoon chipotle paste
1 can of chopped tomatoes
1 teaspoon tomato puree
coconut oil for frying
Quark or Greek yoghurt and coriander to garnish.
1Heat a large frying pan and add a teaspoon of coconut oil, add onions and garlic and coat in the coconut oil.
2Add the chicken mince and continue to stir until it turns white but doesn’t colour.
3Now add the bell pepper, tomato puree and chipotle paste. Stir until everything is coated then add the chopped tomatoes.
4Fill the tomato can with water and add this to the pan and stir.
5Turn the heat right down and allow to cook for an hour. You might need to give it a stir every 10/15 mins to stop it sticking to the bottom. The longer you can cook it for the better.
6I served mine on some brown rice and topped it with a spoonful of quark and some fresh coriander.