Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 tablespoon olive oil
• 1 medium onion (s), chopped
• 1 bell pepper (s), green
• 1 can tomato (s), chunky (4g)
• 250 ml vegetable stock
• 1 tablespoon tomato paste
• 1 can kidney beans, (432g)
• 100 g corn, canned
• 1 tablespoon chili powder
• 1 teaspoon oregano, dried
• Salt and pepper, black
• Cayenne pepper

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Instructions

1. Cut the chicken breast fillet into not too large cubes and roughly chop the onion. Wash, core and dice the bell pepper.
2. Sear the chicken in a tablespoon of olive oil, add the onion and sauté until translucent. Add the pepper cubes and sweat briefly, deglaze with the chunky tomatoes from the can. Add the vegetable stock and stir in the heaping tablespoon of tomato paste. Add a tablespoon of chili powder, 1-2 teaspoons of oregano and season with salt, pepper and cayenne pepper. Bring to the boil and simmer gently for about 10 minutes. Add the beans and corn and simmer for another 10 minutes.
3. Season again to taste before serving and serve the chilli with a baguette.