Serves 6
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To serve:

  1. 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.
  2. Add the garlic, salt, chilli powder, sugar, cumin and paprika. Stir together and cook for another two minutes.
  3. 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.
  4. Top with grated Cheddar and fresh coriander and serve with rice or tortilla chips.

Nutrition Facts

Per serving: 324kcals, 12.1g fat (2.2g saturated), 12.8g carbs, 6.7g sugars, 41g protein, 3.3g fibre, 0.39g sodium

Top tip: The flavours in this chilli are even better after being kept overnight in the fridge!

DinnerFreezer-friendlyDiabetic-friendlyLow carbCholesterol-friendly recipes30-minute mealsLow-fatHigh-proteinOne-potFamily mealsBudget mealsComfort foodMake it Healthy

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