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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1-2 teaspoons mild chilli powder
- 440 g (15 1/2 oz) tin chopped tomatoes
- 2 tablespoons tomato paste (concentrated purée)
- 1-2 teaspoons soft brown sugar
- 425 g (15 oz) tin red kidney beans, drained and rinsed
Method
1. Heat the oil in a large saucepan. Add the onion and cook over medium heat for 3 minutes, or until soft. Increase the heat and add the chicken. Cook for 6-8 minutes, or until browned, breaking up any lumps with a wooden spoon.
2. Add the chilli powder and cook for 1 minute. Add the tomato, tomato paste and 125 ml (4 fl oz/1/2 cup) water and stir well.
3. Bring to the boil, then reduce the heat and simmer for 30 minutes. Stir through the sugar to taste and the kidney beans and heat through. Season and serve with baked corn chips and low-fat natural yoghurt.
