Chicken chili

Ingredients for 4 servings:

• 500 g chicken breast, without skin and bones
• 1 can kidney beans (425g)
• 1 can chili beans (425g)
• 1 can beans, (Beaked Beans, 425g)
• 500 g tomatoes, fully ripe
• 2 large bell peppers (red)
• 4 chili peppers, red
• 1 medium-sized onion(s) (finely diced)
• 2 cloves garlic (finely chopped)
• 80 ml red wine, dry
• 1 tbsp cumin (freshly ground)
• 1 tsp cayenne pepper
• 1 tsp salt
• some pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chili con Pollo

Peel and garlic and dice/chop finely. Wash and trim the bell peppers and cut into small cubes. Grate the chilies, remove the stems, and finely chop them. Wash and stem the tomatoes and cut into small pieces. Pat the chicken dry and cut into small pieces. Heat the oil in a large pan. Brown the chicken pieces with the onions, add the chilies and garlic. Cook briefly, then cook the bell peppers briefly. Add the tomato pieces and simmer for a few minutes. Pour in the red wine, add the cumin, salt and pepper, cayenne pepper and the beans. Simmer for 10 minutes over medium heat, season to taste, and serve with rice or tortillas. Delicious as wraps with sour cream, lettuce, and some grated cheese. Also delicious reheated.