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One-Pot Black Bean and Chicken Chili

One-Pot Black Bean and Chicken Chili

with Cheddar Cheese and Crema

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Good chilli has well-seasoned meat, creamy beans, and tender vegetables. Great chilli, however, has all that and comes together in one pot in under an hour. This chilli is one of the greats. And once you take a bite, we can guarantee you’ll agree!

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

370 mL

Crushed Tomatoes

200 g

Green Bell Pepper

1 tbsp

Mexican Seasoning

56 g

Corn Kernels

398 mL

Black Beans

6 tbsp

Sour Cream

(ContainsMilk/Lait)

6 g

Garlic

2 unit

Green Onions

¼ g

Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

¼ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber16 g
Protein49 g
Cholesterol195 mg
Sodium1330 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Large Pot
Measuring Spoons
Measuring Cups
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Core, then cut the pepper(s) into 1/2-inch pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Pat the chicken dry with paper towels, then cut into 1-inch pieces and sprinkle over half the Mexican seasoning. Season with salt and pepper.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Cook, until golden-brown all over, 2-3 min per side. (NOTE: Don't overcrowd the pot! Cook in batches for 4 ppl.)

3

Reduce the heat to medium. Add the green pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the garlic, tomato sauce and remaining Mexican seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

4

Add the crushed tomatoes and 3/4 cup water (dbl for 4 ppl). (NOTE: For 4 ppl, return all chicken and any juices to pot.) Scrape up any brown bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Simmer until the chili is slightly thickened and chicken is cooked through, 6-7 min.** Season with salt and pepper.

5

While the chili simmers, strain and rinse the beans. Break the chicken up into smaller pieces using a spatula or wooden spoon. Stir the corn and black beans into the chili, until warmed through, 2-3 min.

6

Divide the chicken chili between bowls. Sprinkle over the cheese and green onions. Dollop over the sour cream.