Description

A flavorful, comforting one-pot chicken chilli made with lean chicken breast, beans, bell peppers, and spices. Simple to prepare and perfect for cozy dinners or feeding a crowd.

Ingredients

2 tbsp olive oil

2 boneless, skinless chicken breasts

2 bell peppers, chopped

1 cup sweetcorn (fresh, tinned, or frozen)

1 jalapeño, diced

1 red onion, diced

3 cloves garlic, minced

1 cup mushrooms, chopped

1 can (400g) taco‑mixed beans (kidney and black beans)

1 can (400g) chopped tomatoes

1 cup chicken stock

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

1/2 tsp chili garlic spice

Salt to taste

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Instructions

Preheat oven to 200 °C. Toss bell peppers, sweetcorn, and jalapeño with olive oil and salt. Roast for 15 minutes until lightly charred.
Heat olive oil in a large pot over medium heat. Sauté onion, mushrooms, and garlic for a few minutes.
Add chili powder, cumin, oregano, and chili garlic spice. Cook until fragrant, about 10 minutes.
Stir in the roasted vegetables, chopped tomatoes, chicken stock, and taco-mixed beans. Bring to a simmer.
Place chicken breasts into the pot and cook uncovered for 15 minutes or until fully cooked.
Remove chicken, shred with two forks, and return to the pot.
Season to taste with salt, chili powder, or cumin as desired.

Notes

Swap chicken with ground turkey, beef, or extra beans for a vegetarian version.
Add other vegetables like zucchini, carrots, or sweet potatoes.
Control spiciness by adjusting chili powder or removing jalapeño.
Use pinto or cannellini beans if taco-mixed beans are unavailable.
Store in fridge for up to 4 days or freeze for up to 3 months.
Reheat on stovetop or microwave, adding a splash of stock if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop and Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 280
Sugar: 5g
Sodium: 580mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 26g
Cholesterol: 55mg