It's always nice to have options for an alternative to a classic dish. Chilli Con Carne is traditionally made with minced beef and kidney beans, whereas my version uses diced chicken and cannellini beans. It's an easy recipe and takes about 30 mins from start to finish, so it's perfect for a midweek meal. How spicy you make it is down to you, alter the chilli content accordingly.
The Recipe Ingredients Serves 4
2 chicken breasts, diced
2 red chillies finely chopped (de-seed for less heat)
2 garlic cloves finely chopped
1 red onion, finely chopped
1 red pepper, finely chopped
20-24 cherry tomatoes
1 carton chopped tomatoes
400g tin cannellini beans
splash Worcestershire sauce
1 tbsp tomato puree
pinch of chilli flakes (if you prefer extra spice)
tsp mustard seeds
salt & black pepper
Add the finely chopped chilli and garlic to a high sided frying pan and fry in a splash of olive oil for 2-3 mins on a low/med heat. Add a pinch of salt.
Add in the chopped onion & red pepper and cook for a further 3 mins.
Add in the diced chicken and cook for 4-5 mins until all the chicken has turned white in colour.
Next, add in the chilli flakes if you are adding these.
Add the mustard seeds and a splash of Worcestershire sauce and the tbsp of tomato puree and a twist of black pepper and stir together.
Add in the cherry tomatoes, whole, as they will soften and collapse during cooking.
Next add in the carton of chopped tomatoes and the tin of cannellini beans and give it a good stir round.
Place the lid on the pan and simmer now for 20 mins stirring occasionally.
This will now be ready to serve. I had mine with basmati rice but you could use brown or wild rice, chips, cous cous or even a jacket potato. Enjoy!