Keeping The Chill Out Chilli
Who said comfort meals have to be unhealthy? This deliciously smokey chicken and bean chilli will not only warm your soul, but is packed full of immunity-boosting ingredients that will help your body stave off any lurking coughs or colds.
Top off your bowl with a gorgeously crispy fried egg, avocado and feta and you’ve got a nutritionally dense, well-rounded dinner on your hands. Plus, double up the ingredients in the chilli and you will have leftovers for days!
30 minutes
Serves 3-4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 red chilli, sliced
- 1 red pepper, roughly chopped
- 2 higher welfare chicken breasts, sliced into strips
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tomato puree
- 1 tin cannellini beans
- 200ml chicken stock
- 4 Enriched eggs
- 120g feta
- ½ bunch fresh coriander, chopped
- 2 ripe avocados
- warm flatbreads, to serve
Method
- Heat 1 tbsp oil in a large high-sided frying pan over a medium heat. Add the onion, garlic, chilli and pepper and fry for 6-7 mins, until lightly golden and softened. Add the chicken and allow to brown for 2-3 mins. Sprinkle over the spices with the tomato puree and stir to coat the veg and chicken for 1 min.
- Pour over the cannellini beans, juice and all along with the stock, increase the heat to bring to a simmer. Cover with a lid, turn the heat down and cook for around 10 mins, until thickened and the chicken is tender and cooked. Season to taste.
- Heat the remaining tbsp oil in another frying pan over a medium heat. Crack in the eggs and fry to your liking.
- Shred the chicken using 2 forks and Spoon the chilli into bowls and top with the fried egg, a crumble of feta and chopped coriander. Thinly slice the avocado and add half to each plate, squeeze a lime half over and serve alongside warm flatbreads for dipping.
