Wednesday, October 17, 2012

Allergy free chicken chilli con carne recipe

  • 1 tbsp olive oil
  • 500g chicken mince
  • 1 onion, finely chopped
  • 1 red capsicum, diced
  • 3 garlic cloves, crushed
  • Up to 1 tbsp chilli powder (to taste)
  • 2 tsps ground coriander
  • 800g diced tomatoes
  • 400g red kidney beans, drained, rinsed
  • 2 tsps dried oregano
  • Fresh coriander sprigs
  • Unsalted corn chips or broken taco shells to serve

  • Heat the oil in a large, heavy-based saucepan over a medium-high.
  • Add onion, capsicum and cook, stirring, for 1-2 minutes.
  • Add the mince and cook, stirring with a wooden spoon to break up mince, for 3-4 minutes.
  • Add the garlic, chilli and coriander.
  • Cook, stirring, for 1 minute or until fragrant.
  • Add the beans, tomato and oregano.
  • Bring to the boil then reduce the heat to low.
  • Simmer for 20 minutes, stirring occasionally, or until the beans are tender.

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