| Cook the chilli in a large lidded saucepan | ||
2 tbsp olive oil 4 chicken breasts, cut into bite size pieces 2 to 3 tsp chilli powder |
Heat the oil , add the chicken pieces, stir and cook until all the chicken has turned white. Turn the heat to low add the chilli powder and stir for another 5 minutes. |
|
2 green peppers, de-seeded and diced 1 tsp salt and a twist of ground black pepper 2 tsp sugar |
Add the diced green peppers and seasonings. Cook for a further 10 minutes to soften the peppers. |
|
400g tin tomatoes 400g tin red kidney beans, drained and swilled |
Add the tin of tomatoes and tin of drained kidney beans. Cover the pan and simmer for 15 minutes. |
|
250g mushrooms, cleaned and sliced |
Add the mushrooms and cook until they sink into the liquid. Taste and adjust the seasonings and spices as required. | |
2 tsp cornflour, mixed with a little water |
Stir in the cornflour mixture and simmer to thicken. | |
Serve with rice, jacket potato or garlic bread |
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