Photo of One pot chilli chicken and bean bowl by WW

One pot chilli chicken and bean bowl

5
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
One-pot means less washing up for this super filling chicken bowl packed with black beans, corn, and zucchini.

Ingredients

Red onion

1 medium, finely chopped

Chilli powder

2 tsp, Mexican variety

Canned diced tomatoes

400 g, (1 x 400g can)

Tomato paste

1 tbs

Canned black beans, rinsed, drained

1 can(s), 400g size can, (1 x 400g can)

Cooked skinless chicken breast

400 g, cut into 2cm pieces

Zucchini

2 medium, cut into 2cm pieces

Frozen corn kernels

1 cup(s), (160g)

99% fat-free plain yoghurt

cup(s), (80g), to serve

Oil spray

1 x 3 second spray(s)

Instructions

  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, tomato paste and ⅓ cup (80 ml) water and bring to the boil. Add kidney beans, chicken, zucchini and corn and simmer, stirring, for 5 minutes or until chicken is cooked. Sprinkle with black pepper and serve with yoghurt and coriander.

Notes

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