Tahini chicken chilli con carne with kidney beans
- Linzi Pucino
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
0 reviews
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This one-pot wonder is packed with protein from tender chicken and nutty tahini, plus kidney beans and nutritious wild rice
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Try our tahini chicken chilli con carne with kidney beans, then discover tahini chicken caesar salad, super-seedy salad with tahini dressing or halloumi, kale and tahini salad.
You could use chicken thighs instead of breast here for more flavour – simply adjust the cooking time to ensure they’re cooked through but still succulent.
Add in any left-over roasted veggies you might have – butternut squash or carrots would be delicious.
HOW TO STORE
Keep in an airtight container in the fridge for up to two days.
HOW TO SERVE
Serve with wild rice, quinoa or toasted flatbreads.
Tahini chicken chilli con carne with kidney beans recipe
Ingredients
Nutrition
-
200g wild rice
-
1 tsp rapeseed oil
-
1 onion
finely chopped
-
2 garlic cloves
finely chopped
-
2 green chillies
deseeded and finely chopped
-
25g coriander
stalks and leaves separated, and finely chopped
-
4 tbsp tahini
-
3 large chicken breasts
-
400g can kidney beans
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300ml chicken stock
-
200g baby spinach
-
1 lime
juiced
-
100g full-fat greek yogurt
Nutrition: per serving
-
kcal576
-
fat20.6g
-
saturates7.6g
-
carbs72.6g
-
sugars15.4g
-
fibre13.6g
high
-
protein18.4g
-
salt0.07g
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Method
-
step 1
Cook the rice following pack instructions.
-
step 2
Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until beginning to soften. Season, then add in the garlic, most of the chilli and the coriander stalks. Stir for 1 min, then add the tahini and stir to combine.
-
step 3
Add the chicken, kidney beans (including the liquid from the can) and chicken stock. Bring to the boil, then simmer over a low heat for 20 mins, covering with a lid halfway through and stirring occasionally. Check the chicken is cooked and remove using tongs before shredding on a plate. Tip back into the pot along with most of the coriander leaves, the spinach and half the lime juice. Stir over a low heat for 2 mins to wilt the spinach, then cover with a lid and remove from the heat.
-
step 4
Stir the remaining coriander leaves, chilli and lime juice into the yogurt, and season to taste. Serve the stew with the cooked rice and a dollop of the coriander yogurt.
More baked potato fillings.
Authors
Linzi Pucino
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