Mexican Chili Chicken
Lily & Loaf
3-4
5 minutes
253
Mexican
Evening Meals
Mexican Chili Chicken is a delicious and satisfying dish made with chunks of chicken, black beans, kidney beans, and a medley of spices. Slow-cooked or baked until tender, the chicken absorbs the rich flavours of garlic, onion, and tomatoes. Bell peppers are added toward the end for a fresh crunch. Perfect served over baby spinach or with steamed greens, this dish is packed with protein and bold Mexican flavours, making it ideal for a comforting, wholesome meal.
Ingredients
- 2 chicken breasts, cut into chunks
- 1/3 red onion, chopped
- 3 cloves garlic, crushed
- 1 green chili deseeded and sliced
- 1 can black beans, drained
- 1 can kidney beans, drained
- 2 cans chopped tomatoes
- 1 tbsp tomato puree
- 1 chicken stock cube
- ½ cup water
- 1 tbsp apple cider vinegar
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- Pinch of pink Himalayan salt
- Pinch cayenne pepper
- 1 ½ bell peppers green, red or yellow, diced
Directions
- In a slow cooker or casserole dish combine all ingredients (except the peppers)
Slow Cook on High for 3 to 4 hours. Or, bake for 1-2 hours on a medium heat around 160°C.
20 minutes before serving add the mixed peppers and continue to cook.
Then serve on baby spinach or with steamed seasonal green.
