One pot chilli chicken and bean bowl

Total Time
25 min
10 min
15 min
This super filling 0 SmartPoints chicken bowl is filled with black beans, corn and zucchini.


red onion

1 large, finely chopped

chilli powder

2 tsp, Mexican variety

canned diced tomatoes

400 g, (1x400g can)

tomato paste

1 tbs

canned black beans, rinsed, drained

400 g, (1x400g can)

cooked skinless chicken breast

400 g, poached, chopped


2 medium, cut into 2cm pieces

frozen corn kernels

1 cup(s), (160g)

99% fat-free plain yoghurt

cup(s), (80g)

oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan or saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli powder and cook, stirring, for 1 minute or until fragrant.
  2. Add tomatoes, paste and ⅓ cup (80ml) water and bring to the boil. Add black beans, chicken, zucchini and corn and simmer, stirring, for 5 minutes or until vegetables are just tender. Sprinkle with black pepper and serve with yoghurt.


TIPS: Store leftovers in airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Add fresh coriander and lime wedges to serve. Swap black beans for red kidney beans.

Start eating better than ever!