Ingredients

The following ingredients have 4 Servings
  • 1 large onion (finely chopped)
  • 2 garlic cloves (crushed)
  • olive oil (for frying)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 x400g (approximately 12oz can chopped tomatoes)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional)
  • 2 cups cooked chicken (shredded)
  • 1 x400g (approx 12 oz cannellini beans)
  • 1 cup chicken stock
  • salt & pepper to taste
  • 2 large flour tortillas (cut into wedges)
  • vegetable oil (for frying)
  • guacamole
  • grated cheese
  • sour cream
  • fresh chillies

Instruction

  • Heat a large frying pan over medium heat then add the oil. Sauté the onion and garlic until soft and translucent.
  • Add the spices and fry for another 30 seconds before adding the tomatoes and tomato paste. Add the sugar and allow to simmer for 2 minutes.
  • Add the chicken, beans and chicken stock and allow to simmer for 10 minutes or until the sauce has thickened slightly. Season to taste.
  • To make the tortilla chips, heat enough oil to deep-fry the tortilla chips in a saucepan.
  • When the oil is hot, carefully place the tortilla wedges in the pot and allow to fry for 10-15 seconds until they are golden brown.
  • Remove from the oil and allow to drain on kitchen paper.
  • Serve the chili in bowls topped with the cheese, guacamole and sour cream. Add a few chillies (if using) and serve with the tortilla chips.