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Low-fat chili con carne with chicken

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Ingredients for 1 servings:

  • 200 g chicken breast fillet(s), minced
  • 500 g tomatoes, pureed
  • 1 onion(s), finely chopped
  • 255 g kidney beans, from the can
  • 2 tsp vegetable broth (instant)
  • salt and pepper
  • chili powder
  • 285 g corn kernels, from the can
  • 1 tsp vegetable oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In a large pot, sauté the onions in hot oil until translucent. Add the chicken and brown. Add the drained beans, corn, and passata, and bring to a boil briefly. Season well with chili powder. Add the vegetable stock and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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