Serves 4
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To serve:

Optional toppings:

  1. Heat the oil over a medium-high heat and cook the onions and pepper for 5-6 minutes, stirring occasionally.
  2. Stir in the Cajun spice, chilli, garlic and tomato purée and cook for one minute.
  3. Stir in the tomatoes and stock and bring to a simmer. Cover and cook gently over a medium-low heat for 10-15 minutes until the sauce has thickened.
  4. Stir the chicken into the sauce with the beans and simmer for five minutes to heat through. Season to taste.
  5. Serve the chilli over rice, topped with your choice of sour cream, Cheddar, spring onions and/or chopped coriander. Garnish with chopped coriander and serve with basmati rice and/or naan bread.

Nutrition Facts

Per Serving: 246kcals, 6.2g fat (1.4g saturated), 21.1g carbs (4.2g sugars), 26.8g protein, 6g fibre, 0.492g sodium

ChickenDairy-freeDinnerFreezer-friendlyDiabetic-friendly30-minute mealsLow-fatHigh-proteinMexicanFamily mealsCuisinesFree-fromBudget mealsComfort foodMake it Healthy

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