Chicken Chilli Con Carne
- Serves:
- 4
- Cooking Time:
- 40 minutes
- Cuisine:
- Mexican
- Special Diets:
- Gluten Free, Lactose Free
- Print Recipe:
- 1 large onion, chopped fine
- 1 red capsicum, chopped
- 2 peeled garlic cloves, smashed and chopped
- 2 tablespoon cooking oil
- 1-1.5 tablespoon Spice Zen Tex Mex Spice Blend (adjust amount based on your preference of mild/ strong flavour)
- 500gm free range minced chicken
- 1.5 cups chicken stock
- 400g can or fresh chopped tomatoes
- 2 tablespoon tomato puree
- 400g can Mexican mixed beans, drained and rinsed
- Fresh Coriander, chopped to garnish (optional)
- ½ tsp Salt (adjust to taste)
- Boiled long grain rice, to serve
- Heat pan on a medium heat and add oil. Add the chopped onion and saute it till slightly translucent. Add the garlic, Spice Zen Tex Mex Spice Blend and saute it for 2-3 minutes. Add red capsicum and saute it for a minute.
- Add minced chicken to the pan and cook it on a high heat for about 5 minutes till there are no more pink bits.
- Add the chopped tomatoes, tomato puree and salt and stir. Add the chicken stock and cover the pan and let it simmer on a low heat for 5-7 minutes or till the sauce thickens.
- Stir in the Mexican beans and gently simmer for another 5 minutes. Add little more stock or water if it looks dry. Let the chilli con carne rest for 10 minutes with pan covered before serving.
- Garnish it with fresh coriander and serve it with rice. You can also serve it with avocado salad, nachos, tacos or burritos.
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- 1 large onion, chopped fine
- 1 red capsicum, chopped
- 2 peeled garlic cloves, smashed and chopped
- 2 tablespoon cooking oil
- 1-1.5 tablespoon Spice Zen Tex Mex Spice Blend (adjust amount based on your preference of mild/ strong flavour)
- 500gm free range minced chicken
- 1.5 cups chicken stock
- 400g can or fresh chopped tomatoes
- 2 tablespoon tomato puree
- 400g can Mexican mixed beans, drained and rinsed
- Fresh Coriander, chopped to garnish (optional)
- ½ tsp Salt (adjust to taste)
- Boiled long grain rice, to serve
- Heat pan on a medium heat and add oil. Add the chopped onion and saute it till slightly translucent. Add the garlic, Spice Zen Tex Mex Spice Blend and saute it for 2-3 minutes. Add red capsicum and saute it for a minute.
- Add minced chicken to the pan and cook it on a high heat for about 5 minutes till there are no more pink bits.
- Add the chopped tomatoes, tomato puree and salt and stir. Add the chicken stock and cover the pan and let it simmer on a low heat for 5-7 minutes or till the sauce thickens.
- Stir in the Mexican beans and gently simmer for another 5 minutes. Add little more stock or water if it looks dry. Let the chilli con carne rest for 10 minutes with pan covered before serving.
- Garnish it with fresh coriander and serve it with rice. You can also serve it with avocado salad, nachos, tacos or burritos.
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