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Overhead shot of chicken chilli with avocado and rice

Spicy Chicken Chilli with Beans

This stovetop chicken chilli is packed full of beans and spices for an easy dinner which is a great way to use up leftover chicken. Serve with rice or in wraps for a simple Mexican inspired meal!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250kcal


  • 1 tablespoon Olive Oil
  • 1 Red Onion
  • 1 Red Pepper
  • 1 Red Chilli
  • 2 cloves Garlic crushed
  • 1 tablespoon Chipotle Paste
  • 1 tablespoon Cumin
  • ½ tablespoon Ground Coriander
  • ½ tablespoon Smoked Paprika
  • Salt and Pepper
  • 500 g Passata
  • 500 ml Vegetable Stock
  • 2 400g tins Kidney Beans drained and rinsed
  • 250 g Cooked Chicken shredded
  • Avocado, Sliced Radish, Rice and Fresh Coriander to serve


  • Heat the oil in a large pot over a medium low heat. Add the onion, pepper, chilli and garlic and cook for 10 minutes until softened. Add the chipotle paste, cumin, coriander, smoked paprika and plenty of seasoning. Stir to coat everything in the spices.
  • Pour in the passata, vegetable stock and kidney beans. Bring to a simmer and cook for 20 minutes until the sauce has thickened. Stir through the chicken and cook for another couple of minutes to allow to heat through.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 250kcal | Carbohydrates: 44g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 1035mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1633IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 6mg