Chicken & Vegetable Chilli

This is a great everyday family meal which is packed with beans and veg so you don't need rice, just a handful of tortilla chips or dehydrated root vegetable slices if you want to be really healthy.

Recipe (Serves 4)

Coconut Oil
8 quartered skinless chicken thigh fillets

1 large onion, chopped

1/2 green pepper, sliced
1/2 red pepper, sliced
2 carrots, chopped into batons
2 tsp smoked paprika
1-2 tsp chilli powder
2 tsp toasted cumin seeds
1 x 400g tin chopped tomatoes
1 x 400g tin pinto beans, rinsed and drained
400ml chicken (or vegetable) stock
150g green beans, trimmed
2 large handfuls of spinach
Natural yoghurt to serve


Heat a generous amount of coconut oil in a pan and brown the chicken.

Remove the chicken from the pan and replace with the onions. Cook for 5-7 minutes until golden and softened.

Add the pepper and carrots and cook for 5 minutes and then add the chicken back to the pan.

Stir in all the spices and cook for a minute, then add the tomatoes, pinto beans and stock.

Simmer for 10 minutes, then add the green beans and simmer for a further 10-15 minutes, stirring in the spinach a few minutes before serving.

Serve in bowls with a handful of chips and a spoonful of yoghurt.



Chicken & Vegetable Chilli