Chicken & Kale Chilli

PREP: 15 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

591 kcal Energy
61g Carbohydrate
37g Protein
12g (of which Sugar)
19g Fat
13g Fibre
6g (of which Saturated Fat)
0.91g Salt


1 tbsp oil

1 leek, sliced 

1 clove garlic, chopped

2 tsp chilli powder

1 tsp ground cumin

500g minced chicken or turkey

2 tbsp tomato puree 

400g can chopped tomatoes

400g can black beans, drained and rinsed

250g bag kale

1 ripe avocado, diced 

Soured cream and cooked rice to serve


1. Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned.

2. Add the tomato puree, chopped tomatoes along with ½ can of water and the beans. Cover and simmer for 20 minutes.

3. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well then stir into the chilli. Season to taste.

4. Serve topped with avocado, a spoonful of soured cream on a bed of rice.

Cooking Tips

Try minced pork instead and serve on top of jacket potatoes

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