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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chilli Ingredients:
1/2 tablespoon olive oil |
600 g pumpkin |
250 g kidney beans |
400 g tomatoes |
1 green capsicum, chopped |
1 garlic clove, minced |
1/2 onion, chopped |
1 1/2 tablespoons chili powder |
1/2 tablespoon cumin |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
cayenne pepper (at least 3 good shakes) |
1/4 cup fresh cilantro, chopped |
150 g chicken |
90 g ham, diced |
1 cup chicken stock |
1/2 cup water |
2 jalapenos, chopped |
Directions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, capsicum, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add chicken, and brown, about 10 minutes. Stir in tomatoes, beans, chicken stock and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro.
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