Whether you choose to call this a chilli or a hearty chicken and bean stew, it’s definitely a winner. Pair this healthy Mexican-inspired dish with rice or tortillas (or both) and fresh lime and coriander for a hearty weeknight meal. Why not add some guacamole on the side?
Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, celery and capsicum, stirring, for 3 minutes or until vegetables soften. Add chilli powder, coriander, cumin and fresh chilli; cook, stirring, for 1 minute or until fragrant. Add black beans, chicken and 2 cups (500ml) water. Cook, covered, on low for 8 hours.
2.
Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.
3.
Return chicken to cooker with juice; stir to combine. Cook, covered, on high, for 15 minutes or until heated through. Stir in chopped coriander; season to taste.
4.
Serve chilli chicken topped with coriander sprigs.
Serve with steamed white rice, grilled tortillas and lime wedges.