Chilli Chicken Cauldrons (Halloween)

Ingredients

• 1 tablespoon sunflower oil
• 1 large onion, cut into chunks
• 6 large chicken fillets, cut into pieces
• 1 1/2 lbs arrabiata pasta sauce
• 15 ounces kidney beans in chili sauce
• 3 large bell peppers (mixed colours)
• warm crusty bread, to serve

Directions

1. 1

   Heat the oil in a large, deep heatproof casserole dish and fry the onion for 5 minutes Add the chicken pieces and cook over a medium heat, stirring all the time until lightly browned.

2. 2

   Stir in the pasta sauce and 1 cup water. Season well, then partially cover and simmer for 40 mins, stirring occasionally.

3. 3

   Add the kidney beans and diced peppers and cook, uncovered, for a further 20-25 mins until the peppers are tender.

4. 4

   Serve in mugs or bowls with warm crusty bread.