Spicy corn and chicken chilli

Quick, easy and delicious

This chilli is perfect for a stress-free week night dinner. The corn adds a mildly sweet flavour to the spicy sauce. Add a can of kidney beans for extra nutrition. Lean ground beef may also be substituted for the chicken.

Ingredients (serves 4):

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1½ to 2 tablespoons chilli powder
• 2 teaspoons oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Cayenne powder to taste
• 500g ground/finely chopped chicken breast
• 1 can peeled tomatoes
• ½ cup mild or medium salsa
• 1 (500g) bag frozen corn kernels, or 3 cups fresh corn kernels
• Salt to taste
• 1/3 cup chopped cilantro (leaves of coriander plant)

Method:

1. In a large soup pot, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent.
2. Stir in chilli powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
3. Add chicken. Stir to break up and brown for 3 minutes.
4. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavours have melded and chilli is thick.
5. Stir in cilantro and serve.