Quick chicken chilli
This hearty chicken chilli is packed with tender chicken thighs, kidney beans, and rich tomato passata infused with cumin, paprika, and chilli. It comes together quickly on the stove, creating a deeply savoury stew with a gentle spicy kick. Top with crispy onions and serve steaming hot for an easy, comforting dinner.
Ingredients
Instructions
3 steps- 1
Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3-5 minutes until starting to soften.
- 2
Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.
- 3
Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15-20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice.
Nutrition
1 serving ≈ 475 g
Nutrition values are estimates. - means data is unavailable.
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