Chicken and Chorizo Chilli
There is nothing better than a classic chilli con carne and I’m always looking for ways to mix things up to put a little twist on an everyday classic. Last week my friends and I went out for a few gins and the bar we were in served a small tapas dish with each drink. One of the dishes was a tiny bowl of the most delicious chorizo and chicken chilli and as soon as I tasted it I knew I needed to recreate it in my kitchen at home. The result was delicious and enjoyed by both my friends and family. I served the chilli with rice, homemade guacamole, a little light cheese and a sprinkle of jalapenos. Because the chilli itself is so low in points, you can have a little bit of what you fancy with it, whether that be rice, a jacket potato, chips, nachos or even a pita bread.
If you prefer a ‘pulled’ chilli you can also make it this way. Instead of cubing the chicken breast, leave it whole. Add it to the dish at the same point and once cooked through, shred with two forks (make sure you do this before you add the beans, coriander and sour cream).
POINTS AND NUTRITIONAL INFORMATION
Serves 6 – per serving = 4 points or 311 cals, 10.0g fat, 21.5g carbs, 32.5g protein
Ingredients
1 x white onion, diced
90g chorizo ring, skin removed and sliced
3 peppers, deseeded and diced
2 red chillies, finely chopped (deseeded if you don’t like it too hot)
3 cloves of garlic, peeled and finely minced
250g chestnut mushrooms, sliced
2 tsp chilli powder
1 tsp each of ground cumin, paprika, smoked paprika and sugar
½ tsp salt
¼ tsp cayenne pepper
2 tbsp tomato puree
400g tin of chopped tomatoes
1 x chicken stock cube made up with 250ml boiling water
2 tsp cornflour
400g chicken breast, raw, cubed
400g tin kidney beans in water, drained
400g tin of cannellini or butter beans in water, drained
3 tbsp light soured cream
15g fresh coriander, roughly chopped
Low calorie cooking spray
Salt and black pepper
Method
- Take a large saucepan, spray with low-calorie cooking spray and add the onion. Fry for 5–6 minutes until it starts to soften, adding a little water if the pan starts to get dry.
- Next, add the chorizo, peppers and chilli and fry for another 2 minutes until the oil from the chorizo starts to release. Then, add the garlic and mushrooms and fry for another couple of minutes.
- Add the chilli powder, cumin, paprika, smoked paprika, sugar, salt and cayenne pepper. Stir the spices through the vegetables and add a splash of water so they don’t burn.
- Add the tomato purée, stir and fry for a moment, and then add the chopped tomatoes and the chicken stock. Stir to combine everything together.
- Pop the cornflour into a small cup and add a splash of cold water to it to make a thick paste. Add to the saucepan. Then add the raw diced chicken.
- Bring to the boil and then reduce to a simmer for 20 minutes, until the chicken is cooked through and the sauce has thickened nicely.
- Add the beans and simmer for another 10 minutes.
- Turn off the heat and add the sour cream and fresh coriander. Stir through, season to taste and serve with the accompaniments of your choice.
This sounds delicious and I can’t wait to try it. Do you think it would be ok to freeze this once made ?
I think so. There’s nothing in there that wouldn’t freeze. I wouldn’t freeze it with soured cream in it though as it might separate.
Hi Kathleen! Yes it should freeze fine but I would freeze before you add the soured cream and coriander xx
This was delicious but I cooked the chicken with the salami in stead
Glad you enjoyed Sue!
This sounds so delicious. I’m definitely going to make this! Thanks for sharing it.
I made this this evening and it was IMMENSE! Absolutely delicious 🙂
My husband and I enjoyed it with some pitta breads and I was honestly stuffed full.
This is so delicious!! Rather than adding lots of points with rice or bread I had a double portion (which I struggled to finish, so filling!) I couldn’t imagine I would be full up on one portion with only 3SP for a main meal, but I think I probably would be 😉 Will be eating it for the next few days and loving it. Thanks for another gorgeous recipe for such a bargain in SPs.
I made this for my dinner (but doctored the ingredients to make 1 portion) It was amazing….so tasty & filling. I’d definitely recommend this to anyone ??
Can I ask when you doctored it for one portion did you adjust the amount of spices or was it just the chicken, tomatoes etc. I find it difficult to know how to adjust recipes to make it for one as most recipes are for four . Tia Fiona
In my experience you can change the ingredients but you shouldn’t mess with the spices. It just doesn’t seem to work. I make the full recipe and freeze the rest in portions. That way after a long day at work when the take away menu seems so tasty you have a delicious meal to go to!
I agree Lora, leftovers are such a great way to prepare ahead and stay on track. With each recipe I’ve tested the blend of spices to create the flavour of the dish however there’s no harm in tweaking to suit individual tastes ?
I can’t wait to try this, I have struggled lately and it all goes wrong with my evening meal. My favourite has been the Korean Bolognese. Thank you for doing the hard work with pointing for us! Lora
Hope you enjoy Lora! Let me know what you think x
I’m making it tonight ?
This was absolutely delicious, I served it with broccoli cous cous. Will definitely be on my weekly menu!
This was absolutely fabulous. It is now a firm favourite in our house.
So pleased you enjoyed!
Laura, Laura, laura! Did this for tea tonight and OMG amazing.. so tasty. The OH enjoyed too. As it was 2 of us, I did the whole recipe and the OH has a portion for his jacket potato tomorrow and I have plenty to go in the freezer.. I so wish I was as creative as you, I could never think of this, I just enjoy trying the recipes people like you create. Fabulous and thanks..
Emma.. xx
Ah thanks so much Emma and I’m so glad you liked it! Let me know if you try anything else ?
Hi Laura. Am back on plan due to 10lb gain after maintaining gold for 2 years. So pleased to come across your blog…cannot wait to try out your recipes and this will be the first. Love chilli and can’t wait to try it x
Hi Elaine, ah I hope you enjoy it and good luck ?
Laura I did this earlier in the week and it was delicious and huge portions. Got 4 portions in the freezer too so def a winner for me x
Really enjoyed this and even better 3sp!!!! Your recipes are amazing and so creative!
Tomorrow night are the Tahini lamb steaks, I can’t wait….. washed down with a cheeky glass of wine! ?
Ah thank you lovely! Hope you enjoyed x
This is one of the nicest i have tried, i mix it up with different beans and turkey breast mince instead of chicken or another tin of beans and no chicke. I gues if you made this with 5% fat beef mince, the points value would alter to 6 per person.
I cooked this for dinner this evening. Delicious!
I put it in the slow cooker this morning. I just put everything in together and cooked it on low.
When I told my husband what we were eating this evening he wasn’t convinced. He is now, he gave it 10/10. I shall be making it again soon
So glad you enjoyed Sally! X
This is delicious, only added 1stp chilli powder as added the two chillies with the seeds and it was very very nice lovely spicy hit! 1 portion is great for lunch and 2 is a filling and satisfying portion for a main dinner, had it for lunch today with indian spiced cauliflour rice and will have it later with pasta 🙂
So glad you enjoyed it Sarah!
Made this for the first time tonight for my husband and our friend. It was bloody gorgeous and I have lots left over for work lunches during the week. Can’t wait to make more recipes off here. Thank you ?
Made this for the first time yesterday, absolutely loved it and my hubby and I had last overs today.
He wants to know if you can use King Prawns instead of chicken for a change, so I’ll give that a go.
Can believe you’ve put together so many recipes that I haven’t tried and are so amazing, thank you Laura ooxx