One-Pot Black Bean and Chicken Chili
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One-Pot Black Bean and Chicken Chili

One-Pot Black Bean and Chicken Chili

with Cheddar Cheese and Crema

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

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Leg (Boneless)

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

(Contains Milk)

6 g

Garlic

2 unit

Green Onion

¼ g

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

¼ tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2552 kJ
Calories610 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber16 g
Protein49 g
Cholesterol195 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Paper Towel
Large Pot
Measuring Spoons
Measuring Cups
Strainer

Instructions

PREP
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.

COOK CHICKEN
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.)

COOK VEGGIES
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.

SIMMER CHILI
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.

FINISH CHILI
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.

FINISH AND SERVE
6

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