Description

This Easy Chicken Chilli with Beans and Peppers is a hearty, flavorful dish that combines tender chicken, colorful bell peppers, beans, and aromatic spices. It’s a quick, one-pot meal that’s perfect for busy weeknights or game-day gatherings.

Ingredients

2 tablespoons olive oil

500 g (1 pound) boneless, skinless chicken breast

3 bell peppers, chopped

340 g (2 cups) sweetcorn (fresh or frozen)

1 jalapeño pepper, diced

1 red onion, diced

4 cloves garlic, minced

250 g (2 ½ cups) mushrooms, chopped

1 tin taco mixed beans

400 g (2 ½ cups) tin chopped tomatoes

1 teaspoon dried oregano

2 teaspoons ground cumin

2 teaspoons chili powder (adjust to taste)

1 teaspoon chili garlic spice

500 ml (2 cups) chicken stock

Optional toppings: cheese, avocado, tortilla chips, coriander

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Instructions

Preheat the Oven: Set the oven to 200ºC. Place the chopped bell peppers, sweetcorn, and diced jalapeño on a baking tray. Drizzle with olive oil and salt, then roast for about 15 minutes until lightly toasted.
Prepare the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced red onion, chopped mushrooms, and minced garlic. Stir in chili powder, cumin, oregano, and chili garlic spice. Cook for about 10 minutes until everything softens and becomes fragrant.
Combine Ingredients: Add the roasted bell peppers and sweetcorn to the pot. Stir in chicken stock, chopped tomatoes, and taco mixed beans. Bring to a simmer.
Cook the Chicken: Add chicken breasts to the pot. Let it simmer uncovered for about 15 minutes, or until the chicken is fully cooked.
Shred the Chicken: Remove the chicken breasts and place them on a cutting board. Shred using two forks and return to the pot. Stir well to combine.
Adjust the Seasoning: Taste and adjust the seasoning with more salt, chili powder, or cumin as needed.

Notes

For a spicier dish, add more chili powder or extra jalapeños. You can also add serrano peppers or hot sauce.
Ground chicken, turkey, or beef can be used in place of chicken breasts.
Skip the beans if preferred or add extra vegetables for more variety.
This dish can be made in a slow cooker; cook on low for 4-6 hours, adding the chicken towards the end.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 900mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 35g
Cholesterol: 70mg