Chicken and kale chilli
Combining lean chicken mince with black beans and kale, this easy dish offers a healthier twist on the classic chilli recipe. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 4
Ingredients
- 1 tbsp oil
- 1 leek, sliced
- 1 clove garlic, chopped
- 2 tsp chilli powder
- 1 tsp ground cumin
- 500g minced chicken (or turkey)
- 2 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin black beans, drained and rinsed
- 250g bag kale
- 1 ripe avocado, diced
- soured cream and cooked rice to serve
Method
Step 1
Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned.
Step 2
Add the tomato puree, chopped tomatoes along with ½ can of water, and the beans. Cover and simmer for 20 minutes.
Step 3
Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well, then stir into the chilli. Season to taste.
Step 4
Serve on a bed of rice, topped with avocado and a spoonful of soured cream.
