A Tasty Winter Warmer That Won't Have You Running For The Gym.

This chunky chilli recipe will make about 6-7 adult sized servings so you might want to have some plastic containers ready if you want to freeze some of it, or adjust the ingredients to suit, you can't really go wrong with this so don't worry too much about the amounts.

• Olive oil
• 2 Large Onions
• 250g - Mushrooms
• 1 Tin of Kidney Beans
• 1 Tin of Chopped Tomatoes
• 1 Large Jar of Chilli Sauce (About 500g)
• 800g - 1kg of chicken or turkey breast (I usually use whole breast rather than diced, as you then know exactly what's going in the pan)
• Rice to suit how many people you're cooking for
• One very big wok or large pan, I prefer a wok for this, as it seems to heat the food a lot better.

Firstly cook all your meat through to the guidelines on the packet, and once you've finished cooking, dry off any surface fat with kitchen towel and let it rest and cool down for a minute or two. Then dice the meat up into large chunks, trimming off any fat as you go along.

Whilst your meat is cooking this is an ideal time to chop up your onions and cut up the mushrooms into quarters or halves. Also remember to open all your tins (I learnt this tip the hard way with a bent can opener half way through this recipe a long time ago). Drain the kidney beans and don't forget the keep the chilli sauce jar, as this will come in handy while you're cooking.

When you're ready to start cooking and all your ingredients are prepared drizzle some olive oil into the pan on a large hob, when the pan is hot throw in your chopped onions and cook them through for 3 to 5 minutes until they become soft.

Then add the kidney beans and chopped tomatoes mixing them up thoroughly with the onions. Once that's done put your meat in and cover the whole lot with the chilli sauce giving everything a good stir. Bring everything back to a high heat until it's simmering, stirring every now and again to avoid it sticking to the pan. Once it's simmering you should be able to lower the heat right down and just simmer lightly for 30 minutes uncovered (you still will need to stir it every couple of minutes).

With the empty chilli sauce jar you can add some water and give it a shake, this way if you need to add more water while cooking to thin out the sauce you're actually using up the sauce left in the jar rather than further diluting the sauce in the pan.

With about 8 minutes to go add the mushrooms, this way they'll still keep their size rather than shrink to something unrecognisable.

Don't forget the rice. You can either cook this while you're cooking the chilli, which I usually do and time it to finish cooking the same time as the chilli, or cook afterwards and just warm up the chilli once the rice is ready.

And that's it. You should be looking at a very tasty looking pan of chilli once the 30 minutes are up.

Extra notes for those of you who don't really care much for healthy food:
Add some butter to the rice, then a teaspoon of Garlic mayonnaise on top of the chilli and cover the whole lot with grated cheese.