Chicken Chili

• 2 tbsp olive oil
• 600 g chicken breast, cut into bite-size pieces
• 1 None yellow pepper, deseeded and chopped
• 1 None red pepper, deseeded and chopped
• 1 None onion, peeled and chopped
• 1 tbsp tomato puree
• 2 x 400 g cartons chopped tomatoes
• 1 tbsp paprika
• 1 None chilli, trimmed and chopped
• 2 None bay leaves
• 3 tbsp balsamic vinegar
• None None grated nutmeg, to season
• None None tortilla chips, to serve

1. Heat 1 tbsp of the oil in a large, deep frying pan. Add the chicken and cook for 5 mins until lightly golden on all sides. Remove from the pan and set aside.
2. Heat the remaining oil in the pan, add the peppers, and onion. Cook for 3-5 mins until the onion has softened. Add the tomato puree, chopped tomatoes, paprika, jalapeno and bay leaves. Bring to a boil, then reduce the heat and simmer for 10 mins (add a little water if necessary).
3. Return the chicken to the pan and add the beans. Cook for 10 mins. Season with balsamic vinegar and the nutmeg. Serve with the tortilla chips.

olive oil, chicken, yellow pepper, red pepper, onion, tomato puree, cartons, paprika, chilli, bay leaves, balsamic vinegar, nutmeg, tortilla chips

Taken from recipes-plus.com/api/v2.0/recipes/16458 (may not work)