For a warming winter one-dish meal, chilli certainly fits the bill – most American-style chilli recipes seem to include red or green
capsicum (bell pepper, as they call them), but here in Hawke’s Bay capsicums are no longer in season and prices are quite frankly
outrageous so here I have used carrots and celery instead – I call it cooking with the seasons.
Chicken Chilli & Beans
Cooked dried beans can be used instead of canned.
For a more substantial meal add sides of steamed rice and a salad of mixed leaves.
1 tbsp olive oil
1 tbsp cumin seeds
1 onion, finely chopped
3 sticks celery, sliced
1 carrot, diced
2 cloves garlic, chopped
pinch dried red chilli flakes, or to taste
750g chicken breast fillets, cut into 2.5cm cubes
1 tsp dried oregano
440g can chopped tomatoes with their juice
1½ cups chicken stock
400g can white beans, drained and rinsed – I used cannellini
sea salt and freshly ground black pepper
natural yogurt, to serve
coriander leaves, serve
1 Place oil and cumin seeds in a large, heavy-based saucepan over a medium heat and cook for 4-5 minutes or until seeds are lightly toasted and aromatic.
2 Add onion, celery, carrot, garlic and red chilli flakes, mix well to combine, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften.
3 Add chicken and oregano and mix well to combine. Add
tomatoes and stock, cover, bring to simmering and simmer, stirring occasionally, for 20 minutes or until chicken is cooked. Add beans and cook for 5 minutes longer or until beans are heated through.
4 To serve, divide chilli between serving bows, top with a
dollop of yogurt and a scatter of coriander leaves.
So tell me, what is a winter favourite in your house?
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, carrot, celery, garlic: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden @
Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chilli flakes, oregano, canned tomatoes, stock, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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