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!
Servings 6 servings
Calories 250kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
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