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.
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 leafy rocket salad, studded with fresh tomatoes and jalapeños - for an extra kick!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 40g rocket
- 1 unwaxed lime
- 200g baby tomatoes
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 garlic clove
- 460g black beans (Rehydrated black beans, water, salt.)
- 2 onion
- 600g British Free Range chicken thighs
- 2 sweet potato
Nutritional Information
Calories: 648
Protein: 45g
Carbs: 83g
Fat: 20g
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 leafy rocket salad, studded with fresh tomatoes and jalapeños - for an extra kick!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Oven time
- 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
- After 10 mins of roasting, lay the chicken thighs flat onto the other side of the lined baking tray, drizzle with half the ancho spice blend and 1 tsp oil and season with salt and pepper. Return to the oven to cook for 16 mins, until the chicken is cooked through and the sweet potatoes are soft and golden
Simmer simmer
- Thinly slice the onions. Drain and rinse the beans. Finely chop or grate the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and onion and cook for 5-7 mins, until softened. Season with salt and pepper
- Add the paprika & oregano blend and remaining ancho spice blend. Cook for another 1 min
- Stir in the passata, beans and 50ml water. Simmer for 5-6 mins, until thickened. Season with salt and pepper
Make the salad
- Roughly chop the jalapeños. Halve the tomatoes and lime
- In the medium bowl, toss the tomatoes, jalapeños, the juice from half the lime and 1 tsp olive oil. Season with salt and pepper
Finishing touches
- When cooked, using two forks, shred the chicken, then stir into the bean chilli. Add a squeeze of lime juice. Season to taste
- Add the rocket to the jalapeño bowl and toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken bean chilli into bowls, with the sweet potatoes wedges and jalapeño salad alongside
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