Summer Chilli

There’s definitely a chill in the air. I’m not sure where summer went exactly but I’m fairly confident it ain’t coming back.  It was 7C this morning when I woke up (at an ungodly hour for some reason).  Is it just me or has this has been one of the worst summers in recent memory?  I’m normally quite strict about turning on the heating before 1st of October, but that went out the window last night.  When it comes to food, though, I don’t feel quite ready to switch to hearty beef stews, pumpkin soup and large glasses of red wine.  I’m still clinging on to lighter, fresher dishes, at least for the time being.  This recipe is basically a transitional piece, perfect for when the sun still feels quite warm once the day gets going, but it may well rain later.  It’s the food equivalent of a trench coat.  But maybe in a bright colour. 

This lighter take on a classic chilli is made with chicken and lots of fresh green veg, chilli and lime.  A bit of heat and freshness in a bowl!  Don’t be put off by the list of ingredients, this is a super simple and quick supper and a perfect way to use up any leftover chicken. 

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Summer Chicken Chilli
serves 2 with leftovers

You will need:

1 green pepper
1 whole green chill
1 clove garlic
1 banana shallot
1 lime, juice and zest
1 small bunch coriander
1 tbsp olive oil
300g cooked chicken, shredded
1 L good quality chicken stock
1 tin butter beans, drained
150g asparagus tips, cut into bite-size pieces
100g peas, fresh or frozen
100g broad beans, fresh or frozen
spring onion, thinly sliced
1 avocado, diced
lime wedges, to serve
tortilla crisps, crumbled, to serve

Method:

1. Begin by blitzing the pepper, chilli, garlic, shallot, lime zest and juice in a food processor or mini chopper along with the stalks from the coriander.  Whizz to a chunky paste.  Heat the oil in  large saucepan and add the paste, stirring over a medium heat for a few minutes until fragrant.

2.  Add the chicken and stir for a further couple of minutes to combine.  Pour in the chicken stock and bring to a simmer.  Add the butter beans, peas and broad beans and continue to cook for about 10 minutes. 

3.  Divide into bowls and top with the spring onions, avocado, a little coriander, crumbled tortilla crisps and lime wedges.

 

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