November 22, 2016 Leave a Comment
When you hear ‘chicken chilli’ you immediately think of lots of heat and spice – something that’s definitely better suited to adults! However, today’s chicken chilli recipe is perfect for the whole family, and is a lovely, warming dish that’s packed with protein from chicken and red beans. It also includes a rainbow of vegetables and is delightfully flavored, without being too spicy! This dish is a complete meal – all you need is some plain thick bread to eat this up!
Kid-friendly Chicken Chilli Recipe
Ingredients:
- 500 grams of Ground Chicken / Chicken Kheema
- 1 large Onion, diced
- 4 fat cloves of Garlic, finely minced or grated
- 3 small Bell Peppers, in assorted colors (or you can just use the green ones), diced. Keep few teaspoons aside to garnish the finished chili
- 3 cups of cooked Red Kidney Beans (rajma) or 2 (15 oz.) cans of Red Kidney Beans, drained and rinsed well
- 2 big and juicy Tomatoes, pureed or 1 (14.5 oz.) can of Diced Tomatoes
- 2 teaspoon of Cumin Powder
- 1 teaspoon of Red Chili Powder or Paprika, if you prefer less heat
- ½ teaspoon of dried Oregano
- A teaspoon of Sugar (optional, but it balances the tart flavor of the tomatoes)
- 4 cups of Water or Chicken Stock
- Salt to taste
- 3 tablespoons of Cooking Oil (canola/veg/sunflower/olive)
- Handful of Coriander Leaves or Cilantro to garnish
Method:
1. In a big soup pot or large saucepan, heat 3 tablespoons of oil on medium heat and sauté the minced garlic and diced onions till soft.
2. Add the ground chicken (chicken keema) to the pot, breaking them into smaller bits with the spatula. Stir continuously, till it is thoroughly cooked – about 6-7 minutes.
3. Add the spices – cumin, oregano, and red chili powder (or paprika), salt and sugar (if using) and mix well.
4. Add the pureed tomatoes, diced bell peppers and the cooked kidney beans and mix well.
5. Next, add 4 cups of water (or chicken stock) and bring to a boil. Reduce the heat and simmer (with the lid on) for half an hour.
6. After half an hour, check and adjust seasoning. It is always advisable to add less salt initially. Also add more water or stock, if the chili looks too thick. If too watery, increase the heat and boil off some liquid.
7. Finish off with a handful of chopped coriander leaves (cilantro). Ladle into serving bowl and garnish with shredded cheese, more coriander leaves (cilantro), a dollop of sour cream or thick yogurt, and reserved diced bell peppers for a sweet crunch.
Doesn’t that look simply delicious! The chilli has a lovely mix of sweetness, sourness and spice, so go easy on the accompaniments. This is a perfect dish for cold winter evenings, when you’d like to have a hearty meal without slaving too long over it. Since this is a one pot dish, there’ll be minimal wash up too! You can also make extra and have it for dinner or lunch the next day!
- 500 grams of Ground Chicken / Chicken Kheema
- 1 large Onion, diced
- 4 fat cloves of Garlic, finely minced or grated
- 3 small Bell Peppers, in assorted colors (or you can just use the green ones), diced. Keep few teaspoons aside to garnish the finished chili
- 3 cups of cooked Red Kidney Beans (rajma) or 2 (15 oz.) cans of Red Kidney Beans, drained and rinsed well
- 2 big and juicy Tomatoes, pureed or 1 (14.5 oz.) can of Diced Tomatoes
- 2 teaspoon of Cumin Powder
- 1 teaspoon of Red Chili Powder or Paprika, if you prefer less heat
- ½ teaspoon of dried Oregano
- A teaspoon of Sugar (optional, but it balances the tart flavor of the tomatoes)
- 4 cups of Water or Chicken Stock
- Salt to taste
- 3 tablespoons of Cooking Oil (canola/veg/sunflower/olive)
- Handful of Coriander Leaves or Cilantro to garnish
- In a big soup pot or large saucepan, heat 3 tablespoons of oil on medium heat and sauté the minced garlic and diced onions till soft.
- Add the ground chicken (chicken keema) to the pot, breaking them into smaller bits with the spatula. Stir continuously, till it is thoroughly cooked - about 6-7 minutes.
- Add the spices - cumin, oregano, and red chili powder (or paprika), salt and sugar (if using) and mix well.
- Add the pureed tomatoes, diced bell peppers and the cooked kidney beans and mix well.
- Next, add 4 cups of water (or chicken stock) and bring to a boil. Reduce the heat and simmer (with the lid on) for half an hour.
- After half an hour, check and adjust seasoning. It is always advisable to add less salt initially. Also add more water or stock, if the chili looks too thick. If too watery, increase the heat and boil off some liquid.
- Finish off with a handful of chopped coriander leaves (cilantro). Ladle into serving bowl and garnish with shredded cheese, more coriander leaves (cilantro), a dollop of sour cream or thick yogurt, and reserved diced bell peppers for a sweet crunch.
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