Mon, 10 December 2018
Siobhan Berry from mummy cooks.ie joins us to make a healthy, slow-cooked Chicken and Bean Chilli practically cook itself over the Christmas holidays.
Slow Cooker Chicken and Bean Chilli
Prep time: 10 minutes
Cook Time: 3-7 hours
Makes: 8 Adult Portions
Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
2 x 400g tins of diced tomatoes
680g tomato passata
2 large skinless chicken breasts
240ml low salt chicken stock
1 green pepper, chopped
1 red pepper, chopped
400g tin sweetcorn, no salt (rinsed and drained)
400g tin kidney beans, drained and rinsed
1 tsp dried oregano
1 tsp chilli powder
1 tbsp ground cumin
180g full fat cream cheese
Handful to parsley, to garnish
Method
1. Heat the olive oil in a frying pan over a medium heat. Add in the onions and cook for about 5 minutes, until translucent. Add in the garlic and cook for a minute further. Remove from the heat and put into a slow cooker.
2. Add all the ingredients, except the cream cheese, into the slow cooker. Stir well to combine. Cook on a low heat setting for 6-7 hours or on a high heat setting for 3 hours.
3. Remove the chicken and shred into pieces using a fork. Return the chicken to the slow cooker. Stir in the cream cheese until fully melted and combined. Cover the slow cooker and cook for about 10-15 minutes further on a high heat setting. Garnish with fresh parsley. Serve with rice or couscous.
