My garden is overrun with capsicums and my pantry is crammed with canned beans. It must be time to make chilli.
Southwest Three-Bean Chicken Chilli
adapted from Picky Palate
1 tablespoon extra virgin olive oil, plus a little extra if needed
1 medium brown onion
1/2 large green capsicum
2 cloves garlic
500ml chicken stock
500g chicken mince
1 x 400g pinto beans (Mexe-Beans), drained and rinsed
1 x 400g red kidney beans, drained and rinsed
1 x 400g cannellini beans, drained and rinsed
1 x 400g cherry tomatoes, drained and rinsed
1 teaspoon smoked paprika
1 tablespoon tomato paste
1 tablespoon ancho chilli powder (or your favourite chilli powder)
1/2 tablespoon hot sauce (Tabasco)
1/2 tablespoon lime juice
1/2 tablespoon cumin
1/2 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper
To serve: Greek yoghurt, finely sliced spring onions, coriander leaves, grated cheddar cheese.
Put the onion, capsicum and garlic in a food processor and blitz until it is finely chopped.
Heat the olive oil in a large casserole dish over medium-high heat. Cook the ground chicken until it is dry and lightly browned, breaking it up with a wooden spoon. Spoon the cooked chicken out onto a plate or bowl.
Add a little more oil to the pan if needed, turn the heat to low-medium and tip the chopped vegetables in and cook, stirring, for about 5 minutes. Add the tomato paste, cumin, chilli powder and smoked paprika and cook for about 2 minutes. Add the cooked chicken back to the pan along with the chicken stock, canned tomatoes, all the beans, hot sauce, lime juice, salt and pepper. Turn the heat up to medium and cook, stirring for 5 minutes. Reduce the heat to low and simmer until ready to eat.
Serve in large bowls topped with a dollop of Greek yoghurt, cheese, spring onions and coriander.