Chicken chilli

Serves: 6
Preparation time: 
10 minutes
Cooking time: 
30 minutes


Olive oil spray

1 large onion, chopped

2cm piece root ginger, finely chopped

2 x 350g (12oz) packs chicken mini breast fillets, roughly chopped

400g (14oz) can chopped tomatoes

100g (4oz) red split lentils

2 sweet peppers, seeded and diced

2 x 400g (14oz) cans kidney beans, drained and rinsed

450ml (16fl oz) chicken stock

2 tsp Discovery Chipotle Paste

Coriander leaves and rice, to serve


1 Spray a large pan with oil and cook the onion, ginger and chicken for 5 minutes until golden.

2 Stir in the tomatoes, lentils, peppers, beans, stock and chipotle paste. Bring to the boil, cover and simmer for 20 minutes until the lentils and peppers are tender and the chicken is cooked through with no pink meat.

3 Divide between bowls, scatter with coriander and serve with rice.

Cook’s tip

If using leftover cooked chicken or turkey, shred or chop into small pieces and stir into the pan for the last 10 minutes of cooking time.

Recipes and image courtesy of


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