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One pot chilli chicken and bean bowl

One pot chilli chicken and bean bowl

Total Time
25 min
10 min
15 min
One-pot means less washing up for this super filling chicken bowl packed with black beans, corn, and zucchini.


Red onion

1 medium, finely chopped

Chilli powder

2 tsp, Mexican variety

Canned diced tomatoes

1 400g can

Tomato paste

1 tbs

Canned black beans, rinsed, drained

1 400g can

Cooked skinless chicken breast

400 g, cut into 2cm pieces


2 medium, cut into 2cm pieces

Frozen corn

1 cup(s), (150g)

99% fat-free, plain or natural yoghurt, unsweetened

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

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, 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.


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.