Chicken & Kale Chilli
Nutrition Info (Per Serving)
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.