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Roasted Red Pepper Chicken Chilli Recipe


  • 1 cup long grain rice
  • 900g boneless skinless chicken
  • breast or tenders
  • 1 large onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 680g jarred roasted red peppers in juices
  • 850g red kidney beans, drained
  • 3 Tbsp. chilli powder
  • 1 ½ Tbsp. ground cumin
  • 2 ½ tsp. sea salt
  • 2 cups chicken broth


  1. Preheat a large skillet over medium heat. Add the oil,
    chopped onions, peppers, celery and garlic. Sauté for
    3–5 minutes to soften.
  2. Pour the sautéed veggies and the drained kidney beans
    in a large slow cooker. Place the chicken over the top,
    then sprinkle the chilli powder, cumin and salt in the
    slow cooker.
  3. Pour the jarred roasted red peppers and their juices in a
    blender. Puree until very smooth. Pour the pureed red
    pepper and chicken broth in the slow cooker. Cover and
    turn on low for 6–8 hours, or high for 3–4 hours.
  4. When the chicken is cooked through, remove it with
    tongs and shred the chicken with a fork. Stir the
    shredded chicken back into the crockpot. Serve warm!