My chilli chicken recipe tastes amazing and has the added bonus of being low fat.
Low fat and good for you too!
I’m a month into my diet today and things are going well! I’ve actually managed to lose ten pounds and I haven’t really missed fatty foods. That might be because I have cheated on occasion. I’m a bit weak when it comes to cold beer and good food.
That said, for the most part I have stuck with it. This low fat chicken chilli is one I make often for lunch and dinner. I’m not saying it wouldn’t be much better topped with sour cream and a mound of grated Cheddar, wrapped in a hot tortilla but it is good just as it is.
I cook this chilli chicken over medium heat, slowly softening the onions and then adding the spices. If I were to do it the full fat way, it would be over medium high heat with more oil. You really don’t taste any significant difference.
There is so much going on in this recipe. It may be low in fat but it’s in no way lacking in flavour. What’s more, all of the ingredients are easily sourced.
Make the recipe your own:
I used one green chilli and one red chilli but if you like a hot chilli go ahead and use a coupe of each or even more if you want to go all out? I also used chicken breast in my chilli chicken recipe but thigh meat would be just as good and less expensive.
If you enjoy this recipe give my other similar ones a go:
Spicy Chicken Vegetable Noodle Soup
You only need a little oil. You onions will still soften nicely.
I like to use lots of garlic and ginger paste. It really adds nice flavour.
I used passata to give it a creamier look and texture.
Last but not least, the sweet corn and kidney beans.
Low Fat Chicken Chilli
Ingredients
- 1 tablespoon light olive oil
- 2 onions - finely chopped
- 1 red chilli pepper - finely chopped
- 1 green chilli pepper - finely chopped
- 1 red bell pepper - finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 - 2 teaspoons cumin power
- 1 teaspoon chilli powder (more or less to taste
- 2 tablespoons garlic and ginger paste
- 1 x 400ml tin chopped tomatoes or smooth passata
- Chicken stock to cover
- 800g skinless chicken breast - cut into bite sized cubes
- 200g baby sweet corn
- 1 x 400ml tin kidney beans
- 1 small bunch fresh coriander
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium heat and then add the chopped onions.
- Fry for about five minutes until the onions are soft and translucent.
- Now add the chillies, bell pepper and ground spices and stir it all up to combine.
- Stir in the garlic and ginger paste and cook for a further minute.
- Add the chopped tomatoes, the chicken pieces and a little chicken stock to cover.
- Simmer for about five minutes and then add the sweet corn and kidney beans.
- Continue to simmer until the chicken is cooked through and the sweet corn is tender.
- Check for seasoning and add salt and pepper to taste.
- Stir in some of the chopped coriander and use the rest to garnish.
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Disclaimer: Aldi UK is a sponsor of my blog. I was paid to write this recipe. All of the ingredients used were purchased at Aldi and as always, worked perfectly.