Quick chicken chilli recipe
 This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt. 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed3 peppers, seeds removed, chopped1 tbsp ground cumin2 tsp paprika1 tsp dried chilli flakes (optional), see recipe tip2 tsp dark brown sugar (optional)400g tin kidney beans, drained and rinsed500g/1lb 2oz passata⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunkssalt and ground black pepper200g/7oz long-grain rice, cooked according to packet instructions 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 3 peppers, seeds removed, chopped 1 tbsp ground cumin 2 tsp paprika 1 tsp dried chilli flakes (optional), see recipe tip 2 tsp dark brown sugar (optional) 400g tin kidney beans, drained and rinsed 500g/1lb 2oz passata ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunks salt and ground black pepper 200g/7oz long-grain rice, cooked according to packet instructions Method Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Recipe tips If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1. If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though. Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe.