Jamie Oliver Chicken Chilli Con Carne

Alright, I’ll be honest — I used to think chilli con carne had to simmer for hours. You know, bubbling away while you contemplate your life choices and refill the red wine. But this chicken version? It’s not that kind of recipe. It’s the “you’ve got twenty minutes before everyone turns hangry” kind. And it slaps. Yes, I said it.

The first time I made this, it was purely survival. I had chicken thighs, a sad red pepper, and about ten minutes before a Zoom meeting. I threw it all in a pan, added some spice, and boom — it became a weeknight staple. It’s got that warm, smoky, earthy vibe without the heavy beef-and-beans baggage. Plus, it’s dead easy to riff on. Spice it up, mellow it down, serve with rice, shove it in a taco — this one plays well with others.

Why You’ll Love It

• It’s ready in under 30 minutes (like, actually)
• Feeds a crowd or stretches across a few meals
• Leaner and lighter than traditional chilli
• Can be frozen, reheated, meal-prepped — all the verbs
• Mild enough for kids, spicy enough for you (just tweak the flakes)
• Plays well with all your favourite toppings — guac, sour cream, even a cheeky handful of crisps

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 500g boneless, skinless chicken thighs, diced
• 3 cloves garlic, crushed or grated
• 2 tsp ground cumin
• 2 tsp smoked paprika
• ½ tsp chilli flakes (or more if you’re feeling brave)
• 1 red pepper, chopped
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained

To Serve (optional but highly encouraged):

• Cooked brown or white rice
• Fresh coriander (about 2 tbsp chopped)
• Lime wedges
• Sour cream, salsa, guacamole, tortilla chips, etc.

How to Make It

Start with the base:

Heat the olive oil in a big pan over medium heat. Add the chopped onion and let it soften for about 3 minutes — don’t rush it; this is your flavour foundation.

Sizzle that chicken:

Crank the heat up and toss in the diced chicken. Stir it around until it starts to brown a little — not fully cooked, just a nice bit of golden going on.

Spices, spice baby:

Lower the heat again, then add garlic, cumin, paprika, and chilli flakes. Stir it in and let those spices wake up for about 30 seconds. It’ll smell amazing. That’s how you know you’re doing it right.

Chuck in the good stuff:

Add the chopped red pepper, the tin of tomatoes, and the drained kidney beans. Give everything a proper stir so it all gets to know each other.

Let it bubble:

Bring the pot to a gentle boil, then lower to a simmer. Let it cook uncovered for 15–20 minutes, giving it a stir now and then. The sauce will thicken, and the chicken will cook through.

Add some zing:

Stir in the chopped coriander right at the end for a fresh finish. Serve with rice, lime wedges, and whatever toppings make you feel fancy.

Common Mistakes and How to Dodge Them

Why is it watery?
You probably didn’t simmer it long enough. Let it bubble gently with the lid off so the sauce can thicken up.

Too bland?
Add a pinch more salt or a squeeze of lime. Sometimes a little acid brightens everything right up.

Chicken came out dry. What gives?
Thighs are more forgiving than breasts — stick with thighs if you can. And don’t overcook them in the browning step; they finish in the sauce.

Can I make it ahead?
Yes, and honestly it’s even better the next day.

Storage and Reheating

• Fridge: Lasts up to 3 days in an airtight container.
• Freezer: Freeze in portions for up to 3 months.
• Microwave: Reheat with a splash of water and stir halfway through.
• Stovetop: Medium heat, lid on, stir often — 5 to 7 minutes.

Frequently Asked Questions

Can I make this with ground chicken or turkey?
Totally! Just brown it like you would the diced chicken. Same timing.

How spicy is it?
Pretty mild as written — great for families. Add more chilli flakes or fresh chilli if you want that proper kick.

What’s the best way to eat it?
Over rice, inside a taco, or scooped with tortilla chips — no wrong answers here.

Can I add more veg?
Yes! Sweetcorn, courgette, even a handful of spinach at the end would be lovely.

Nutrition Facts (Per Serving):

• Calories: 360 kcal
• Fat: 14g
• Carbs: 23g
• Protein: 31g
• Sodium: 380mg
• Sugar: 6g