The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 300g British Free Range chicken thighs
- 2 small sweet potato
- 20g mixed salad leaves
- 1 onion
- 3 garlic clove
-
230g black beans(Rehydrated black beans, water, salt.)
-
1 tbsp ancho spice blend(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
200g passata(tomatoes, salt, citric acid)
-
30g pickled sliced jalapeños(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 110g baby tomatoes
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 727Kcal |
| 411kJ | 3041kJ | |
| Fat | 3.4g | 25g |
| of which saturates | 0.8g | 6.1g |
| Carbohydrates | 12g | 92g |
| of which sugars | 3.3g | 24g |
| Protein | 6.1g | 45g |
| Salt | 0.34g | 2.5g |
| Fibre | 2.8g | 21g |
Ingredients
Ingredients
- 3 garlic clove
- 20g mixed salad leaves (use half)
-
30g pickled sliced jalapeños (use half)(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 110g baby tomatoes (use half)
-
230g black beans (use half)(Rehydrated black beans, water, salt.)
- 2 small sweet potato
- 150g British Free Range chicken thighs
-
200g passata (use half)(tomatoes, salt, citric acid)
-
2 tsp smoked paprika & oregano blend (use half)(smoked paprika, oregano)
- 1 onion (use half)
-
1 tbsp ancho spice blend (use half)(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 924Kcal |
| 401kJ | 3866kJ | |
| Fat | 2.7g | 26g |
| of which saturates | 0.7g | 6.3g |
| Carbohydrates | 15g | 140g |
| of which sugars | 3.8g | 37g |
| Protein | 5.0g | 49g |
| Salt | 0.26g | 2.5g |
| Fibre | 2.7g | 26g |
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Chicken & Black Bean Chilli with Sweet Potato Wedges & Jalapeño Salad
A comforting chilli, perfect for the colder evenings. You'll simmer creamy black beans in a vibrant chilli, infused with fiery ancho and smoky paprika, then stir in juicy free-range British chicken, roasted to perfection and then shredded. Serve alongside vibrant sweet potato wedges and a baby leaf salad, studded with fresh tomatoes and jalapeños - for an extra kick!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Get started
- Cut the sweet potatoes into wedges. Place onto one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins / air fryer 6 mins
- Meanwhile, finely slice the onion and garlic. Drain and rinse the beans
Finish roasting
- After 10 mins / air fryer 6 mins, lay the chicken thighs flat onto the other side of the lined baking tray, rub with half the ancho spice blend, 1 tsp oil, salt and pepper. Toss the sweet potato wedges in half the paprika oregano blend. Roast together for 18 mins / air fryer 16 mins, until the chicken is cooked through
Simmer simmer
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, the remaining ancho spice blend and remaining paprika & oregano spice blend. Cook for another 1 min
- Stir in the passata, beans and 50ml water (25ml for 1 person). Simmer for 5-6 mins, until thickened. Season with salt and pepper
Build the salad & finish the chilli
- Roughly chop the jalapeños. Halve the tomatoes
- In the medium bowl, toss the tomatoes, jalapeños and 1 tsp olive oil. Season with salt and pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When ready, using two forks, shred the chicken and then stir into the bean chilli. Season to taste
Toss & plate up
- Add the salad leaves to the tomato bowl and toss to combine
- Share the chicken bean chilli between bowls, with the sweet potato wedges and jalapeño salad alongside
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