Chicken and Red Pepper Chilli
This is real comfort food. Perfect for these darker, colder evenings. I came up with this tomato-free version as so many of my Metabolic Balance clients don’t have tomatoes on their food list. And many of my auto-immune clients also do better without tomatoes. This is perfect for making in large batches and freezing in smaller portions.
2 tbsp coconut oil
1 onion, finely chopped 3 garlic cloves, crushed
1/4 tsp chipotle chilli powder or standard chilli powder
1 tbsp ground cumin
1 tbsp dried oregano
1 jar roasted red peppers, rinsed and blended to a purée
500ml fresh chicken stock
about 450g chicken breast meat, pulsed about 10 times in a food processor to form mince
400g tin of aduki or black beans
1 small tin organic sugar-free sweetcorn
200g butternut squash, cubed
Salt and pepper
Fresh coriander, finely chopped, to serve
Heat the oil in a large pan over a medium heat then fry the onion and garlic gently for about 5 minutes.
Add the spices and chicken and fry for about 7 minutes until browned.
Add all of the remaining ingredients and simmer for 15-20 minutes until the squash is tender.
Serve in bowls and scatter with the fresh coriander.