Allergy free chicken chilli con carne recipe

Ingredients

• 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

Method

• 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.