Looking for a weeknight winner that works for both kids and grown-ups? This hearty chicken chilli is packed with goodness, flavour, and hidden veg—plus, it’s easy to adapt for whatever’s in the fridge. Serve it with rice and your favourite toppings, and freeze the leftovers for a no-fuss dinner another day.
Prep time: 15 mins
Cook time: 30 mins
Serves: 3 adults and 3 littles
Allergy-friendly: Gluten-free, egg-free, dairy-free, vegetarian and vegan adaptable
Ingredients:
- 1 tbsp sunflower or garlic-infused oil
- 600g skinless, boneless chicken thighs*
- 1 large brown onion, finely diced or grated
- 2 × 400g cans mixed beans (e.g., kidney, haricot, cannellini), in water
- 2 tsp dried mixed herbs
- 2 tsp garlic purée
- 1 tsp ground ginger
- 2 tsp ground cumin
- 3 tsp smoked paprika
- 1 low-salt chicken stock cube*
- 1 × 400g can chopped tomatoes
- 500g passata (strained tomatoes)
- 6 cubes of frozen chopped spinach
- 200g frozen sweetcorn (or 1 large can, drained)
- Freshly ground black pepper
*Swap chicken for beef mince for a traditional chilli, or plant-based mince for a veggie version.
Method:
- Heat the oil in a large pan over high heat. Add the chicken thighs and fry for 3 minutes on each side. Add the onion and cook for 2–3 more minutes.
- Meanwhile, mash the beans (with their water) in a wide bowl using a potato masher. They don’t need to be smooth—just roughly broken up.
- Once onions are translucent, add herbs, garlic, ginger, cumin, paprika, stock cube and black pepper. Stir well. Add chopped tomatoes and break up the chicken with your spoon.
- Add the mashed beans, passata, spinach and sweetcorn. Stir, bring to a boil, then cover and simmer for at least 30 minutes, stirring occasionally.
- Serve with rice, avocado and sour cream. Adults can add salt to taste.
Tips:
- Love your leftovers: Keeps for 3 days in the fridge or freeze for up to 3 months. Defrost and reheat until bubbling hot.
- Adapt it: Swap chicken for beef mince, or plant-based mince for a vegetarian/vegan version.
