Ingredients

• 1-2 tbsp sunflower oil
• 1 large onion, peeled and cut into chunks
• 2 garlic cloves, peeled and crushed
• 1 small red chilli pepper, deseeded and finelychopped (optional)
• 6 large skinless chicken fillets, cut into pieces
• 2 x 400g can chopped tomatoes
• 2 tbsp sun-dried tomato puree
• 2 tsp dried oregano
• 1 x 400g can kidney beans in chilli sauce
• 1 red, 1 green and 1 yellow pepper,deseeded and diced
• Salt and freshly ground black pepper
• Warm crusty bread, to serve

1.Heat 1 tbsp of the oil in a large, deepflameproof casserole and fry the onionand garlic for 5 minutes until softened andgolden. Add the chilli pepper (if using) andchicken pieces and cook over a mediumheat, stirring all the time, until the chickenpieces are lightly browned all over, adding alittle extra oil if needed.

2.Stir in the tomatoes, tomato puree, oreganoand 200ml water and bring to the boil.Season well with salt and freshly groundblack pepper then reduce the heat, partiallycover and simmer for 40 minutes, stirringoccasionally.

3.Add the kidney beans and diced peppers tothe casserole and simmer, uncovered, fora further 20-25 mins until the peppers aretender and some of the liquid has reduced.Serve in mugs or bowls with chunks ofwarm crusty bread.

TIP - For a hot non-alcoholic punch to serve with the stew, pour a large carton of apple juice intoa saucepan. Core and slice 2 small apples and add to the pan with one thinly sliced lemon and acouple of cinnamon sticks. Heat gently for about 10 minutes, then pour in 1 litre of ginger ale. Heatthrough for a further minute then serve in heatproof glasses or tumblers.