Easy Chicken & Tomato Chili

Chicken & TurkeySoupDinner
Written By Simone McKenna
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Calories: 448 | C27g | F7g | P44g
*Serves 6

INGREDIENTS:

  • 400g Italian Diced Tomatoes

  • 400g red kidney beans

  • 250 g Sweet Potato, diced

  • 100g Brown Onion, diced

  • 2 tsp cayenne pepper

  • 1 tsp Ground Cumin

  • 2 cups chicken stock

  • 150 g, fresh or frozen corn kernels

  • 150 g, Chopped Kale

  • 150g Capsicum, diced

  • 1 kg Chicken Breasts

INSTRUCTIONS:

1. Pour chicken stock into saucepan and bring to the boil
2. Add chicken breasts and boil on a low heat until cooked through
3. Remove chicken from pot and place aside
4. Using the leftover stock, boil the diced sweet potato until soft
5. Add all remaining ingredients, including the left over chicken stock and sweet potatoes into a large pot and heat
6. Using a fork, shred the chicken breasts
7. Add the pulled chicken breast pieces to the chili and heat until at desired serving temperature
8. Serve and enjoy on it’s on or serve on top of rice, steamed vegetables or quinoa!

SERVING SUGGESTION: NOTE: These are not included in above macros.

  • crusty italian OR sourdough loaf

  • garlic bread

  • grilled cheese

  • tortilla chips

Simone McKenna
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Slow Cooked Chicken & Chickpea Curry