Benefits of this warming winter dish? Besides deliciousness of course - it freezes well (so makes a great meal prep option). It's versatile: eat it over rice with a squeeze of lime, pack enchiladas or burritos with it, or even bake it in a baking dish topped with melted cheese for a great hot dip at your next gathering (chunky corn chips a must!). Also super-customisable with whatever veg you have: fun extras are zucchini, tiny pumpkin cubes, green capsicum, and other sweet squashes.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 large organic onion peeled and diced
- 4 cloves organic garlic peeled and minced
- 1 small organic green capsicum diced fairly small
- 1 tablespoon organic ground cumin
- 1/2 tablespoon organic cround coriander
- organic chilli to taste - fresh or chilli powder (or both if you ask me)
- 500 grams organic chicken I've used Quorn vegan chicken here
- 2 440g cans organic chopped tomatoes
- 250 grams organic cream cheese
- 2 cobs organic corn kernels removed
- 1 440g can organic black beans drained and rinsed
- 2 large organic limes one to be cut into wedges for squeezing over, one juiced
- organic sea salt and cracked black pepper
Ingredients
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Instructions
- In a large pot, saute the onion, garlic and green pepper gently over low heat in a little oil until they soften.
- Brown your chicken in the pot.
- Add your spices and stir for a minute or two to release the flavours.
- Add the tomatoes, cream cheese, drained black beans and corn kernels. Add a little water or stock depending on what kind of chicken you use - you don't want it to catch on the bottom of the pan, leave it a little brothy while the chicken cooks all the way through. Cover and simmer over low heat, checking often.
- When the chicken is cooked, check for seasoning and add salt and pepper. Check your chilli heat here too and adjust.
- When ready to serve, stir through the juice of one lime.
