Minced Chicken	kg
Olive Oil	tbsp
Yellow Onion
Garlic Clove
Bell Pepper
Chili
Chili Powder	tsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Chicken Broth	ml
Chopped Tomatoes	g
Tomato Paste	g
Bay Leaves
White Beans	g
Kidney Beans	g
Toppings
Cheddar Cheese
Avocado
Spring Onion
Fresh Coriander

1. Peel and finely chop the garlic and onions. Wash the chili, cut in half lengthways and remove the seeds. Cut the pulp into rings. Wash the bell peppers and cut into cubes.
2. Heat up a saucepan over medium high heat with the olive oil and fry the onions and garlic for about 2-3 minutes, until translucent. Add the minced meat and cook until crumbly.
3. Add the bell pepper, chili, chili powder, smoked paprika powder, cumin, cinnamon and salt and cook for about 2 minutes.
4. Top up with the chicken stock, tomatoes, tomato paste and add the bay leaves. Stir well and simmer over medium heat for about 30 minutes.
5. In the meantime, drain the white beans and kidney beans. Add the beans to the chili and simmer for additional 10 minutes. Remove the bay leaves from the pot and season with salt and pepper.
6. Top with cheddar cheese, avocado, spring onions and coriander.

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