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


  1. Heat the oil in a large pan over a medium heat then fry the onion and garlic gently for about 5 minutes.

  2. Add the spices and chicken and fry for about 7 minutes until browned.

  3. Add all of the remaining ingredients and simmer for 15-20 minutes until the squash is tender.

  4. Serve in bowls and scatter with the fresh coriander.