Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Healthy chicken and black bean stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- ½ red pepper, cut into chunks
- 1 tbsp mild chilli powder
- ½ tsp cumin seeds
- 6 skinless chicken thighs fillets, cut into pieces
- 4 tomatoes, chopped
- 1 tbsp tomato purée
- 300ml chicken stock
- 400g tin black beans, rinsed and drained
- 2 tbsp of drained and chopped pickled jalapeños
- ½ a small bunch coriander, chopped
- to serve soured cream
- grated mature cheddar, to serve
Method
- STEP 1
Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until softened. Add the pepper and cook for 5 minutes until softened. Add the chilli powder and cumin seeds, and cook for 1 minute. Add the chicken and cook for 5 minutes until opaque.
- STEP 2
Stir in the tomatoes, tomato purée and stock, and bring to a simmer. Cook for 10 minutes then add the beans and jalapeños, and cook for another 15-20 minutes or until thickened. Stir in the coriander and serve in bowls with soured cream and cheddar.
