Chicken Chilli Con Carne

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1onion, diced
• 500 gboneless, skinless chicken thighs, diced
• 3 clovesgarlic, crushed or grated
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)smoked paprika
• 2.5 ml (1/2 teaspoon)chilli flakes
• 1red pepper, chopped into bite-sized pieces
• 400 gtin tomatoes
• 400 gtin kidney beans
• To tastebrown rice (or white rice, or tortillas)
• 30 ml (2 tablespoons), plus extra for garnish (optional)fresh coriander (cilantro), chopped
• 1, quartered for serving (optional)lime
• Optional, to tasteguacamole, salsa, sour cream, tortilla chips, etc.

Instructions

1. 1

   Soften the onion

   Put the olive oil and diced onion in a wide, deep pan. Cook over a gentle heat for 3 minutes, until the onion has softened.

2. 2

   Brown the chicken

   Increase the heat, add the diced chicken thighs and brown for 2–3 minutes, stirring often.

3. 3

   Add the spices

   Lower the heat again, then add the garlic, cumin, smoked paprika and chilli flakes. Stir frequently.

4. 4

   Simmer the chilli

   Add the red pepper, tomatoes and kidney beans, and stir well. Bring to the boil, then reduce to a gentle simmer for 15–20 minutes, stirring occasionally, until the chicken is cooked and the sauce has thickened.

5. 5

   Prepare the sides

   While the chilli simmers, cook the rice according to the packet instructions or your preference, or warm the tortillas.

6. 6

   Finish and serve

   Stir the chopped coriander into the finished chilli. Serve with rice, lime quarters and extra coriander as a garnish.

What is chicken chilli con carne?

Chilli con carne is a spiced stew associated with American and Tex-Mex cooking, commonly made with meat, tomatoes and beans. This version swaps the familiar beef for chicken thighs, keeping the dish substantial while giving it a quicker route to the table.

The combination of cumin, smoked paprika and chilli flakes gives the tomato sauce warmth and smokiness. Kidney beans add another hearty element, while coriander and lime bring freshness at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 35g protein, 35g carbs, 10g fat.

Chicken thighs and kidney beans provide most of the protein, while the beans, tomatoes and rice or tortillas contribute much of the carbohydrate. Olive oil, chicken thighs and optional toppings such as sour cream or guacamole contribute fat. To balance the plate, serve with a generous portion of vegetables alongside or add a simple salad.

Build flavour in stages

Onion first: a few minutes over gentle heat softens it before the meat goes in. Then brown the chicken briefly over higher heat, stirring so the pieces colour rather than sit undisturbed.

Spices next: adding the garlic and dry spices after lowering the heat helps them release their aroma without giving them a long time to scorch. Keep stirring as they meet the pan.

Make a thick, tender sauce

Gentle simmer: once the tomatoes and beans are in, let the chilli bubble softly for 15–20 minutes. A hard boil can make the sauce reduce too quickly, so lower the heat if it is splattering or boiling vigorously.

Check the chicken: cut into a larger piece to make sure it is cooked through. The sauce should look thicker than it did when the tomatoes first went in; give it a little more time if it is still very loose.

Choose a heat level

Chilli flakes: the listed half teaspoon gives the dish some warmth, but their strength can vary. If you prefer a milder bowl, use fewer flakes; add more only if you know you want extra heat.

Smoky spices: smoked paprika and cumin provide much of the chilli's character, so keep them in balance with the flakes. Taste the sauce near the end and adjust the seasoning to your preference.

Rice or tortillas?

Rice: brown or white rice both work as a base for the sauce. Start cooking it while the chilli simmers, following the packet directions so both are ready together.

Tortillas: warm these instead if you would rather scoop up the chilli or wrap it. Lime, extra coriander and optional toppings can be put on the table for everyone to add as they like.

Finish with fresh toppings

Coriander: stir the measured chopped leaves through the chilli just before serving to keep their flavour bright. Reserve some extra for a garnish if you have it.

Lime and extras: squeeze lime over the bowl to add a sharp contrast to the savoury sauce. Guacamole, salsa, sour cream or tortilla chips are optional additions rather than essential parts of the chilli.

Recipe notes & tips

• Dice the chicken into similar-sized pieces so it cooks evenly during the simmer.
• Use a wide, deep pan to give the chicken room to brown and the sauce space to bubble.
• Stir regularly after adding the spices to keep the garlic and spices from catching.
• Keep the chilli at a gentle simmer and check a larger chicken piece before serving.
• Start the rice as the chilli begins to simmer so the two finish at about the same time.

Variations

• Use white rice: serve it instead of brown rice for a milder-tasting base.
• Serve with tortillas: warm them and use them to scoop up the chilli.
• Adjust the heat: reduce or increase the chilli flakes to suit your preference.
• Add fresh lime: squeeze it over each serving for a sharper finish.
• Offer toppings: put salsa, guacamole or sour cream on the table for diners to choose.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of brown; use a wide pan and stir often.
• Scorching the spices: garlic and ground spices can catch over high heat; turn the heat down before adding them.
• Boiling too hard: the sauce can reduce too quickly; keep it at a gentle bubble.
• Skipping the doneness check: cut into a larger chicken piece to confirm it is cooked through.
• Overcooking the rice: follow its packet instructions and check it while the chilli simmers.

How to store

Refrigerate leftover chilli promptly in a covered container and use within 2 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions