Spicy Chicken Chilli With Spaghetti

• 1 tbsp sunflower oil
• 1 large garlic clove, crushed
• 1 onion, finely chopped
• 2 red or green capsicums,
• deseeded and finely chopped
• 11/2 tsp cayenne pepper, or to taste
• 2 tsp ground cumin
• 1 tsp dried oregano
• 500g chicken mince
• 2 cans (about 400g each) no-salt-added
• chopped tomatoes
• 1 can (about 400g) red kidney beans,
• drained and rinsed
• pepper to taste
• 500g spaghetti
• For the topping
• 1/2 cup (125g) plain low-fat yogurt
• 1 spring onion, finely chopped
• 1/3 cup (20g) finely chopped mixed fresh herbs,
• such as parsley, coriander and chives

1. First make the topping.
2. Mix the yogurt with the spring onion and herbs. Cover and chill until needed.
3. Heat the oil in a large frying pan.
4. Add the garlic and saute for 30 seconds.
5. Add the onion and capsicums, then saute, stirring occasionally, for 5 minutes or until softened but not browned.
6. Stir in the cayenne pepper, ground cumin and oregano, and continue to cook, stirring occasionally, for 2 minutes.
7. Add the chicken mince and cook, stirring occasionally to break up any lumps, until it is browned and crumbly.
8. Stir in the tomatoes, kidney beans and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.
9. Meanwhile, cook the spaghetti in boiling water according to the packet instructions.
10. Drain well.
11. Divide the spaghetti among four plates and spoon an equal amount of chicken chilli over each serving.

sunflower oil, garlic, onion, red, cayenne pepper, ground cumin, oregano, salt, tomatoes, red kidney beans, pepper, topping, yogurt, spring onion, herbs, parsley

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-chilli-with-spaghetti-52346181 (may not work)