Mexican Chili Chicken

Rated 5.0 stars by 1 users

Servings

3-4

Prep Time

5 minutes

Cook Time

1-2 hour

Calories

253

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

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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.