Chicken Chili

Mains, Poultry
chicken, chili powder



  • A few big mushrooms, sliced
  • 2 boneless skinless chicken breasts
  • 2 tsp. Tomato Lady Steak Spice Mix (or Montreal Steak Spice)
  • 1 tin diced tomatoes (28 ounce)
  • 1 tbsp. oil
  • 1 onion chopped
  • 1 bell pepper, cut in chunks
  • 2 cloves of garlic, minced
  • 1 tbsp. chili powder
  • 1 tin red kidney beans, drained and rinsed
  • 1 tbsp. white vinegar




Stage 1:
Preheat the oven to 400 F.

  1. Spread the sliced mushrooms, in a casserole dish and place the chicken breasts on top. Sprinkle with the Tomato Lady Steak Spice Mix and top all with ½ tin of the diced tomatoes.
  2. Bake for 30 to 35 minutes until chicken is no longer pink inside.
  3. Set aside and allow the chicken to cool to make for easier handling. Chop the chicken into chunks and stir back into the tomato / mushroom mixture.


Stage 2:

  1. Heat the oil in a saucepan over medium heat and sauté the onion for about 2 minutes until it starts to become translucent. Stir in the garlic, chunked pepper, and continue to sauté for a further minute. Add the chili powder and stir for about 30 seconds. Should smell lovely!
  2. Stir in the remaining ½ tin of tomatoes, along with the kidney beans, the chicken mixture from the casserole dish and white vinegar.
  3. Give it a good stir, taste and adjust seasoning as required. Heat through and serve over rice or with crusty bread on the side.


 Serves 4 – 6


Tomato Lady Steak Spice Mix*
This is a mixture of spices, similar to what would be found in a Montreal Steak Spice blend.

  • 1 tbsp. paprika
  • 1 tbsp. crushed black pepper
  • 1 tbsp. sea salt
  • 1 ½ tsp. granulated garlic
  • 1 ½ tsp. granulated onion
  • 1 ½ tsp. crushed coriander
  • 1/2 tsp. crushed red pepper flakes


Mix well and store in a jar /sealed bag until ready to use.
*Buying herbs & spices in bulk can be very cost effective