Chicken and black bean chilli

We've taken Sunday night's roast chicken and transformed it into a punchy chilli dish that's on the table in under 30 minutes. You could also use leftover roast pork.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chicken and black bean chilli
  • 2 tablespoon olive oil
  • 1 small onion, sliced
  • 2 teaspoon ground cumin
  • 1 teaspoon mexican chilli powder
  • 400 gram can black beans, rinsed, drained
  • 400 gram can diced tomatoes
  • 1/2 bunch coriander, stalks, leaves chopped, plus extra to serve
  • 2 cup shredded cooked chicken
  • 250 gram packet mini tortillas, warmed
  • mashed avocado, light sour cream, grated tasty cheese, sliced green chilli, lime wedges to serve


Chicken and black bean chilli
  • 1
    In a large heavy based saucepan, heat oil on medium. Saute onion for 3-4 minutes until tender. Add spices and cook for 1-2 minutes until fragrant.
  • 2
    Stir in beans, tomatoes and coriander. Simmer for 4-5 minutes until slightly thickened. Mix in chicken, cooking for 2-3 minutes until hot. Season to taste.
  • 3
    Serve with tortillas, mashed avocado, sour cream, cheese and chilli. Accompany with lime wedges.

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