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Thursday, 18 October 2012

Cheesy Chicken & Lime Chili

  • 1/2 tbsp canola oil
  • 3/4 lb (375g) ground chicken or turkey
  • 2 cups chopped onions
  • 1 can (10oz/284 mL) cheddar cheese soup
  • 1 can (19oz/540 mL) white kidney beans, drained, rinsed
  • 1 cup diced green or red pepper
  • 3 tbsp tomato paste
  • 2 tbsp fresh lime juice
  • 1 1/4 tsp chili power
  • 2 tomatoes, diced
  • 1 tbsp chopped cilantro
  • Heat oil in large non-stick skillet at medium-high. Add chicken and onion and cook and stir until chicken is cooked through and liquid from onion evaporates – about 5 minutes.
  • Stir in all remaining ingredients except diced tomato and cilantro and heat to a boil. Reduce heat to low and simmer for 3 minutes.
  • Stir in tomatoes and heat through. Sprinkle with cilantro and serve.
  • [optional]   Garnish also with fresh green onions and lime slices; serve with toasted whole wheat pita triangles. This chili is great while you are watching the game!Just a brief simmer time is all that is needed so that the vegetables keep their garden-fresh texture and taste. If you prefer more tender vegetables, simmer the chili a little longer – the mixture will get slightly more liquid and the flavours more blended.