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Vegetarian
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Vegetarian Option
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Vegan
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Vegan Option
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Gluten-Free
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One-Pot Chipotle Chicken + Kidney Bean Chilli
Using minced chicken (which is lean and cooks quickly) and chipotle paste in place of numerous dried spices makes a quick + easy dinner. It’ll make a big batch to keep you and your family going throughout the week - also freezer-friendly!
This is an EXCLUSIVE recipe from Anna Stanford’s cookbook,‘Spinning Plates’. We’ve made the recipe Bold Bean Co friendly by adding our jarred Red Kidney Beans, but tinned kidney beans will still work great if they’re more accessible to you.
Anna is a self-taught cook, mother of three and creator behind @annasfamilykitchen. Anna’s approach to cooking is comforting, accessible + achievable for the whole family and people with busy lives. Check out more of Anna’s amazing recipes here.
Ingredients
1 jar Queen Red Beans - with their bean stock (or 1 x 400g tins of kidney beans, drained)
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
1kg minced chicken
1 heaped tbsp chipotle paste (2 tablespoons if you’d like more heat)
1 heaped tbsp tomato purée
1 heaped tbsp brown sugar
2 peppers (any colour, or mixed colours), cored, deseeded and chopped
2 × 400g cans chopped tomatoes
200ml chicken stock
To servechopped/sliced ripe avocado flesh
coriander leaves
lime wedges
cooked rice, warmed tortillas, tortilla chips or baked potatoes
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Directions
Heat the olive oil in a pan and soften the onion on a medium heat for a few minutes, then add the garlic and cook for a minute.
Add the minced chicken to the pan and colour for 10 minutes, breaking it up as it cooks. Season well then add the chipotle paste, tomato purée, brown sugar and peppers. Stir, then add the chopped tomatoes, kidney beans with their bean stock and chicken stock. If you’re using Bold Bean’s, make use of their bean stock ( the liquid in the jar) - the beans are cooked + seasoned in this liquor, so it’s where a lot of the flavour will come from, as well as adding thickness to the chilli. For tinned beans, drain them and add a bit more generous with the salt.
Bring to a simmer and cook, uncovered, for 15 minutes, or until the sauce looks rich.
Serve the chilli with avocado, coriander leaves, lime wedges and either cooked rice, warmed tortillas, tortilla chips or baked potatoes.
Serve leftovers in a wrap with some grated cheese.
Both versions can be made ahead and freeze well. Both versions can be kept in an airtight container in the refrigerator for up to 3 days, and frozen for up to 3 months (defrost, then reheat before serving).
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