Spring Green Chilli

another day in paradise

This weekend’s newsletter is about using lighter, brighter spring ingredients to make one of our favourite weeknight meals, chilli con carne. We absolutely love chilli in our house, and eat it at least once every couple of weeks but it can start to feel odd making the traditional version as the days get warmer and sunnier.

This recipe, with ground chicken, tons of herbs, lots of citrus and white beans, still has many of the same notes while feeling fresher and lighter. Charring the green peppers gives a nod to the deeper, more intense flavours associated with a classic chilli. It softens and tenderises them while adding a light smokiness that brings extra body and depth to the dish. It’s a filling and satisfying meal that you could happily have in the evening sun with a cold glass of white wine.

Recipe below