Recipe: Veggie-packed Chicken Chili

Healthy Chicken Chili

Ingredients:

• 2 tbs olive oil
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp chili powder (or more if you like it hot)
• 1 tsp sugar
• 2 x 400g cans diced tomato
• 1 x 400g can cooked black beans
• 2 garlic cloves, crushed
• 250g mushrooms, chopped (I used portabellini)
• Half an onion, diced
• 1 small potato, diced
• 1 green pepper, diced
• 2 cups baby spinach, chopped
• 2 cooked chicken breasts, shredded*
• Fresh parsley and coriander
• Salt and pepper 

*Check the recipe below for perfectly cooked chicken breasts

Method:

1. In a large pot, add 1 tbs olive oil, onions, and a pinch of salt and cook over medium heat until the onions are translucent. 
2. Add the potato, cumin, coriander powder, chili powder, and garlic. (At this stage you can throw in any other root veg you like. I had a bag of carrot and butternut lying around so I threw that in too)
3. Add the tomato, sugar, as well as 1 can full of water. (The sugar helps to round out the acidity of the tomato) 
4. Bring the mixture to a boil, then reduce the heat and simmer until root veg is cooked through (about an hour)
5. In the meantime, clean and dice your mushroom and peppers. Never rinse mushrooms - they absorb water. Simply brush off the dirt using a paper towel.
6. In a saucepan, cook the mushrooms with 1 tbs olive oil over medium heat. Season with salt and pepper and set aside.
7. Once your root veg is cooked, add in the diced peppers and beans. If the chili has reduced too much, add a bit more water. Simmer for another 20 mins. 
8. Almost there! Mix in the cooked mushrooms and chicken and take the pot off the heat.
9. Finally, add the baby spinach and a handful of chopped parsley and coriander. 

To serve:
You can add any traditional chili toppings you like (avo, salsa, grated cheese). I've topped mine with a dollop of greek yogurt as a healthier alternative to sour cream.

Ina Garten's perfectly cooked chicken breasts:

1. Preheat the oven to 180 degrees C.
2. Rub the chicken breasts (bone in, skin on) with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. 
3. Roast the chicken for 35 to 40 minutes, until just cooked.
4. Once cool, discard the skin and shred the meat.