From yesterday’s utter indulgence in the form of a devilishly good chocolate cake to today’s comforting home food. This is the juxtaposition that is Simply Delicious. One thing you can be certain of is that no matter how easy or how complicated a recipe, the drool-factor is always high on my priority list.
I made this chili a few nights ago when I had half a cooked chicken that needed using up and as I am the queen of leftovers (totes a thing), I decided to whip up this chili of sorts. I fried off an onion, garlic and spices before adding tinned tomatoes, the shredded chicken and a can of beans. This resulted in this really moreish, completely fuss-free stew which I then served with guacamole, some grated cheese and a dollop of sour cream. I used a few tortillas that were lying at the back of my fridge to make the quickest home-made tortilla chips, et voila. Dinner was served. So simple, so scrumptious and something you can whip up in seconds. You’re welcome!
- 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
- grated cheese
- sour cream
- fresh chillies
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.