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, gluten-free if necessary
Fresh coriander, chopped
Rice and/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.
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!