Easy chicken and bean chilli

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Serves 4


1 tbsp vegetable oil
2 onions, finely diced
1 red pepper, sliced
2 tbsp Cajun spice
1 red chilli, finely diced
2 garlic cloves, crushed
1 tbsp tomato purée
1 x 400g tin of chopped tomatoes
200ml chicken stock
300g leftover cooked chicken,
shredded
1 x 400g tin of black beans, rinsed
and drained
Salt and black pepper


To serve:
Cooked rice


Optional toppings:
Sour cream
Cheddar, grated
2 spring onions, sliced
Fresh coriander, roughly chopped


  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.

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