3 tbsp olive oil
2 onions, roughly chopped
4 peppers, mixed colours, deseeded and chopped
6 garlic cloves, crushed
Pinch of salt
2½ tsp chilli powder
2 tsp sugar
2 tsp ground cumin
1 tsp paprika
2 x 400g tin of chopped tomatoes
1 whole, cooked rotisserie chicken, meat shredded
500ml chicken stock
Fresh coriander, chopped
Rice or tortilla chips
- Heat the oil in a large casserole dish or a heavy pot over a medium-high heat. Add the onions and peppers and cook for 3-4 minutes, stirring frequently.
- Add the garlic, salt, chilli powder, sugar, cumin and paprika. Stir together and cook for another two minutes.
- Turn the heat to high and stir in the tinned tomatoes, shredded chicken and stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Top with grated Cheddar and fresh coriander and serve with rice or tortilla chips.
324kcals, 12.1g fat (2.2g saturated), 12.8g carbs, 6.7g sugars, 41g protein, 3.3g fibre, 0.39g sodium
The flavours in this chilli are even better after being kept overnight in the fridge!