When you need to make food for the week, you are craving something spicy, then why not try this Spicy Chicken Chili.

I have been making this recipe ever since I was in college (back in 2007). This recipe got me through many weeks long weeks where studying was priority and eating was secondary. Even though studying took priority, the food I ate still had to taste scrumptious and mouth watering and that is exactly what this chili accomplishes. I would make this for the girls I lived with and it was delicious every time!

Spicy chicken chili (serves 4)

Ingredients

• 1 tbs coconut oil
• 1 medium onion, finely diced
• 1 zucchini, sliced
• 1 green capsicum, cut into thin 1 inch slices
• 2 garlic cloves, minced
• 1 habenero chili, chopped
• 1 tbs cayenne powder
• 1 tbs paprika
• 1 tsp mustard powder
• 1 tsp whole cumin
• 2-3 tbs yellow American Mustard
• 1 lbs ground chicken
• 1 can chili beans
• 1 can tomatoes, chopped (I used Mexican Style)
• 1/4 cup shredded cheese
• 1 spring onion finely chopped

Directions

1. Heat 1 tbs coconut oil in a deep pot
2. Add onions, garlic, habanero, and saute until onions have become translucent
3. Add capsicum and zucchini; cook until zucchini has become soft
4. Move veggies to the side of the pan and add minced chicken.
5. Slowly cook and crumble the meat; mix well the vegetables
6. Once the meat has begun to crumble, but is still pink add the spices: cayenne, paprika, mustard powder, whole cumin, salt, pepper and yellow mustard
7. Mix well and cook for 5 minutes
8. Add canned tomatoes, rinse can with 1/2 cup of water and pour the water into the meat mixture
9. Simmer for 40 minutes, stirring every so often to prevent chili from sticking to the bottom of the pan
10. After 40 minutes add the chili bean and simmer for another 20 minutes
11. Remove from heat, serve with cheese, spring onion, and corn chips!