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Chilli con chicken


Serves: 4
timePrep time: 25 mins, plus soaking
timeTotal time:
Chilli con chicken
If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free. / Recipe by Marina Filipelli / Photograph by Maja Smend

Serves: 4
timePrep time: 25 mins, plus soaking
timeTotal time:

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Nutritional information (per serving)
Calories
454Kcal
Fat
23gr
Saturates
5gr
Carbs
33gr
Sugars
14gr
Fibre
17gr
Protein
30gr
Salt
1.5gr

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Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 x 410g tins kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 red peppers, halved, deseeded and sliced or chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes
  • 250ml hot chicken stock
  • 4 x bone-in, skin-on chicken thighs
  • juice of 1 lime
For the guacamole:
  • 2 avocados, halved and stoned
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp olive oil
  • juice of 1 lime

Step by step

Get ahead
Don't make the guacamole more than a couple of hours ahead as it will discolour. Make the chilli up to a day ahead and reheat. It can also be frozen.
  1. Place the kidney beans, onion, garlic, red pepper, spices, oregano and tomatoes in the slow cooker. Pour in the hot stock; stir well.
  2. Season the chicken thighs and place them on the onion mixture. Cover and cook on high for 4 hours or on low for 6 hours. Remove the chicken and cool slightly before shredding it, discarding the skin and bones.
  3. Stir the shredded chicken into the tomato and bean mixture and squeeze in the juice of 1 lime. Season to taste. The chilli should have a thick yet moist consistency. If it's too wet, you could strain it and reduce the excess liquid in a pan until thickened to your liking. Or, use a slotted spoon to transfer the chilli from the slow cooker to a serving dish, leaving behind any excess liquid.
    Tip
    This recipe uses a 6.5-litre slow cooker – adjust your quantities as necessary. We've kept this mild with children in mind but, if you like it fiery, you can add some hot chilli powder with the other spices and take chilli flakes to the table for people to help themselves.
  4. For the guacamole, scoop the avocado flesh into a bowl. Mash with a fork and stir in the chopped chilli, olive oil and a little squeeze of lime. Season.
  5. Serve with rice, soured cream and a scattering of coriander leaves, with lime wedges and the guacamole on the side.

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