A homemade twist on a Tex-Mex pub favourite for two.

When autumn rolls in, I’m all up for some cosy pub classics. And although your traditional chilli con carne could quite easily do the trick, I’ve got a little twist to mix things up on those colder nights.

This budget friendly, yet incredibly satisfying dinner recipe of chilli chicken for two will easily become a firm favourite in your household. We’re swapping out red meat with leaner chicken breast, but topping it all with some delicious cheddar cheese for that extra bit of comfort.

This cheesy chilli chicken recipe is actually inspired from one of my favourite dishes on the menu at one of my local pubs. It was my go to; a cheap yet comforting dish that felt a little different from the usual chilli con carne I’d cook at home. So I thought, why not try and nail the recipe myself so I can enjoy this incredible dish from the comfort of my own home?

Don’t be fooled by the naughty-looking melted cheese. This dish actually packs in a good amount of vegetables, with Tex-Mex inspired sliced peppers, onions and mixed beans. And the real bonus of this? You won’t be thrown by any unknown ingredients on recipe list. You can rustle up this tasty chicken chilli dinner for two with some staples I’m sure you’ll have in your cupboard already.

Recipe ingredients

• 2 chicken breasts
• 200g taco mixed beans
• 400g chopped tomatoes
• Half a white onion
• Half a red pepper
• Half a green pepper
• 3 garlic cloves
• 1 tablespoon of tomato puree
• 2 teaspoons of paprika
• 2 teaspoons of fajita seasoning
• 1 teaspoon of garlic granules
• 1 teaspoon of cumin
• 1 teaspoon of chilli powder
• 1 teaspoon of oregano
• 1 teaspoon of Worcestershire sauce
• Approx 50g of grated cheddar cheese

Cooking utensils

• A casserole dish
• Sharp knives
• Wooden spoon
• Ladle
• Chopping boards
• 1 bowl
• A cheese grater

1. Take your pepper halves and half an onion and slice. Pop into a bowl and put aside.
2. Take your chicken breasts and cut into slices. Season with salt, pepper, a teaspoon of paprika, a teaspoon of fajita seasoning and a teaspoon of garlic granules.
3. Heat some olive oil in a pan on a medium heat and then tip in your chicken. Cook for about 5 to 10 minutes or so until golden.
4. Add in your onion and peppers and cook until slightly softened, that’ll take about 3 to 4 minutes or so.
5. Add your tomato puree and then your remaining seasonings – so that’s a teaspoon of paprika, fajita seasoning, cumin, chilli powder and oregano. Give it a stir, and then tip in your chopped garlic cloves.
6. Cook it out, stirring regularly, for about 30 seconds. Then lower your heat.
7. Add your chopped tomatoes, and fill the empty can about a quarter way with water and tip in.
8. Add your teaspoon of Worcestershire sauce and give it a good stir. Then let it simmer for about 15 minutes uncovered.
9. Now add your mixed taco beans (about half a tin). Increase your heat just a notch and let it simmer again for about 10 to 12 minutes. Give it a little season with salt and pepper.
10. Depending on your pan, you may need to decant your chilli chicken into an oven proof dish. Sprinkle your grated cheese on top and place under a hot grill until the cheese melts and becomes a gooey delight.
11. Serve with your choice of rice, salad or chips and tuck in!

Tasty tips!

• You can easily make this dish vegetarian – simply swap the chicken for Quorn pieces or simply bulk your dish up with additional mixed beans and mushrooms.
• Spice it up with some chopped jalapeños mixed through your chilli, or sprinkled on top.
• Looking for a lunch idea? This recipe could stretch to offer an extra portion for work the next day, and is a total delight as a jacket potato topping!