There is nothing better than a classic chilli con carne and I’m always looking for ways to mix things up to put a little twist on an everyday classic. Last week my friends and I went out for a few gins and the bar we were in served a small tapas dish with each drink. One of the dishes was a tiny bowl of the most delicious chorizo and chicken chilli and as soon as I tasted it I knew I needed to recreate it in my kitchen at home. The result was delicious and enjoyed by both my friends and family. I served the chilli with rice, homemade guacamole, a little light cheese and a sprinkle of jalapenos. Because the chilli itself is so low in points, you can have a little bit of what you fancy with it, whether that be rice, a jacket potato, chips, nachos or even a pita bread.
If you prefer a ‘pulled’ chilli you can also make it this way. Instead of cubing the chicken breast, leave it whole. Add it to the dish at the same point and once cooked through, shred with two forks (make sure you do this before you add the beans, coriander and soured cream.
Chicken and Chorizo Chilli
Serves 6 = 3sp per serving (Flex)
400g raw chicken breast, cubed
90g chorizo ring, sliced
1 x white onion, peeled and diced
3 peppers, deseeded and diced
2 red chillies, finely chopped (deseeded if you don’t like it too hot)
3 cloves of garlic, peeled and finely minced
Box of chestnut mushrooms, sliced
2 tsp chilli powder
1 tsp each of cumin, paprika, smoked paprika, sugar
½ tsp salt
¼ tsp cayenne pepper
2 tbsp tomato puree
1 x 400g tin of chopped tomatoes
1 x chicken stock cube
2 tsp cornflour
1 x 400g tin kidney beans in water, drained
1 x tin of cannellini or butter beans in water, drained
Small bunch of coriander, roughly chopped
3 tbsp lightest soured cream
Take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan starts to get dry). Then add the chorizo, peppers and chilli and fry for another 2 minutes until the oil from the chorizo starts to release. Then add the garlic and mushrooms and fry for another couple of minutes.
Next add the chilli powder, cumin, paprika, smoked paprika, salt, sugar and cayenne pepper. Stir the spices through the vegetables and add a splash of water so they don’t burn.
Add the tomato puree, stir and fry for a moment and then add the chopped tomatoes, the chicken stock cube and 250ml boiling water. Stir to combine everything together.
Pop the cornflour into a small cup and add a few drops of water until it makes a thick paste. Add to the saucepan. Then add the raw diced chicken.
Bring to the boil and then reduce to a simmer for 20 minutes, until the chicken is cooked through and the sauce has thickened nicely.
Add the beans and simmer for another 10 minutes.
Turn the heat off the pan and add the soured cream and fresh coriander. Stir through, season to taste and serve with the accompaniments of your choice.