Chili con carne with chicken breast

Ingredients for 4 servings:

• 4 Pepper, red
• 1 onion(s)
• 2 garlic cloves
• 8 tbsp olive oil
• 1 tsp, heaped paprika powder
• 1 tbsp tomato paste
• 4 tbsp ketchup
• 1 can kidney beans, drained weight 225 g
• 400 ml vegetable stock
• 1 small can of tomatoes, chopped, approx. 400 g
• 1 class can/n corn, drained weight 140 g
• 100 ml red wine
• 500 g chicken breast
• salt and pepper
• ½ bunch basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Deseed and finely chop the peppers. Peel and dice the onion and garlic. Heat 4 tablespoons of olive oil and sauté the peppers, onion, and garlic. Sprinkle with paprika. Add the tomato paste and ketchup and mix well. Deglaze with the vegetable stock, chopped tomatoes, beans, and corn, and simmer for 10 minutes. Dice the chicken breast and brown it in the remaining olive oil. Season with salt and pepper, deglaze with red wine, and reduce slightly. Add the vegetable mixture and mix. Simmer for another 10 minutes. Season the stew to taste, chop the basil, and mix in.