Spicy chicken chilli with spaghetti

Sweet capsicums and warm spices flavour this family–style chilli, made with chicken mince rather than the traditional beef for a lower fat content. It is an ideal cook–ahead dish as the flavour of the sauce improves if it is made a day in advance.

Spicy chicken chilli with spaghetti


  • 1 tablespoon sunflower oil
  • 1 large clove garlic, crushed
  • 1 onion, finely chopped
  • 2 red or green capsicums, seeded and finely chopped
  • 1½ teaspoons cayenne pepper, or to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 500 g chicken mince
  • 2 cans chopped tomatoes, about 400 g each
  • 1 can red kidney beans, about 400 g, drained and rinsed
  • 400 g spaghetti
  • salt and pepper
  • ⅔ cup (160 g) low–fat natural yogurt
  • 1 spring onion, finely chopped
  • ⅓ cup (20 g) finely chopped mixed fresh herbs, such as parsley, coriander and chives


  1. First make the topping.
  2. Mix the yogurt with the spring onion and herbs.
  3. Cover and chill until required.
  4. Heat the oil in a large frying pan or a saucepan.
  5. Add the garlic and fry, stirring, for 30 seconds.
  6. Add the onion and capsicums, and fry, stirring occasionally, for 5 minutes or until softened.
  7. Stir in the cayenne pepper, ground cumin and oregano, and continue to cook, stirring occasionally, for about 2 minutes.
  8. Add the chicken and cook, stirring occasionally, until it is browned and crumbly.
  9. Stir in the tomatoes and kidney beans, and add seasoning to taste.
  10. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  11. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  12. Drain well.
  13. Divide the spaghetti among 4 plates and spoon an equal amount of chicken chilli over each serving.
  14. Top with the herb–flavoured yogurt and serve at once.

Serves 4
Preparation: 10 minutes
Cooking: about 25 minutes


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