So on Wednesday I bit the bullet and rejoined Slimming World for my 3rd time!! I originally joined before I got pregnant with Elian back in 2015, and hit my target after losing just on 2 stone. I then rejoined in 2017 after having Elian and again hit my target after dropping 2 stone again. So now I have had Effie and am finally ready to commit to losing the extra weight. This time I have around 3stone to lose to get back to a weight I know I am comfortable at. I know SW works for me, so as soon as our lovely local consultant, Del let me know that in person groups were to resume I put my name down the very first week, and stepped up to the dreaded scales.
And I’m gonna be brave and share with you my journey as I go this time…I’ll write a dedicated post this week about what to expect at your first Slimming World group meeting, but for now I will say my start weight this time is a rather scary…15st 2.5lbs (urgh probably the heaviest I have ever been).
I don’t want to be super skinny or anything, I know my body is happy around the 12stone mark, and I am happy at that size. Obviously my actually body shape has changed a lot over the last few years, 3 pregnancies (2 in quick succession with drastic/unhealthy weight loss in between) 2 c-sections and breastfeeding 2 babies, my body will never be what it was all those years ago and I’m fine with that! I just want to be comfortable in my body and my clothes, and fitter and healthier for the kids…so this is my starting point!
Anyway todays post is last nights tea which was a rather delicious Slimming World Recipe for Chicken and Black Bean Stew, that is syn free if you use a Healthy Extra A choice for the cheese!
I am not a Slimming World consultant! I am simply a member who likes to cook, and adapted recipes to make them Slimming World friendly or low syn/syn free where I can. So as always please check the ingredients against current syn values as they change often and I would hate to be responsible for someones weight loss journey slowing down. That being said this particular recipe is made using fairly basic ingredients which are all syn free and should stay that way. If you are a member you can double check ingredients on the website
Don’t forget you can find all our other Slimming World Recipes listed in our Recipe Index
Slimming World Recipe – Mexican Chicken and Black Bean Stew Recipe
This is a really great family friendly (baby led weaning friendly too, Effie really enjoyed it) one pot dish that is cheap to make, super simple and really filling so you are satisfied for longer. Slimming World Friendly and syn free if you use part of your HEA for the cheese to top the stew…but you can leave it off, or syn it, totally up to you!
This recipe serves 4
Ingredients
- 600g Skinless chicken thighs, diced with all visible fat removed
- Large Shallot, finely diced
- 300g Sweetcorn, drained (1 large tin)
- 800g Black Beans, drained and rinsed (2 tins)
- 500g Passata
- 2 Garlic Cloves
- Chicken Stock Cube made up with 300ml water
- 1tsp Smoked Paprika
- 1tsp Cumin
- 1 tsp Oregano
- 60g Grated Cheddar (1/2 a HEA per person)
- Your choice of Speed Veg to serve
- Frylight or your choice of spray oil
- Salt and Pepper to taste
- Chili Flakes (Optional)
How to make Mexican Chicken and Black Bean Stew
- Heat a little frylight/spray oil in a large deep frying pan and add the chicken. Fry the chicken until browned all over, stirring frequently, around 5 mins
- Add the shallot to the pan and cook until it starts to soften, 3-4 mins
- Add the garlic, spices and the sweetcorn, stirring well to combine and coat the chicken and onions in the spices. Fry for a further minute or 2 so its nice and aromatic
- Next add the stock, passata and black beans. Mix well and bring the mixture to a boil then reduce the heat to a simmer. Pop a lid on the pan and allow it to simmer for 8-10 minutes until it thickens. Stir it frequently so it doesn’t catch
- Salt and pepper to taste, and if you like a bit of a kick add some chill flakes
- Serve with you 1/3 of speed food, and top with a little grated cheese!
- Enjoy!
If you want to make this Slimming World Recipe go even further then you can serve it over rice, or it goes great in a jacket potato at lunch time. This also freezes well if you want to cook extra to stash for a later date, just leave the cheese off.
You’ll find a recipe card you can save below
Slimming World Mexican Chicken and Black Bean Stew Recipe
Ingredients
- 600 g Skinless chicken thighs diced with all visible fat removed
- Large Shallot finely diced
- 300 g Sweetcorn drained (1 large tin)
- 800 g Black Beans drained and rinsed (2 tins)
- 500 g Passata
- 2 Garlic Cloves
- Chicken Stock Cube made up with 300ml water
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Oregano
- 60 g Grated Cheddar 1/2 a HEA per person
- Your choice of Speed Veg to serve
- Frylight or your choice of spray oil
- Salt and Pepper to taste
- Chili Flakes Optional
Instructions
- Heat a little frylight/spray oil in a large deep frying pan and add the chicken. Fry the chicken until browned all over, stirring frequently, around 5 mins
- Add the shallot to the pan and cook until it starts to soften, 3-4 mins
- Add the garlic, spices and the sweetcorn, stirring well to combine and coat the chicken and onions in the spices. Fry for a further minute or 2 so its nice and aromatic
- Next add the stock, passata and black beans. Mix well and bring the mixture to a boil then reduce the heat to a simmer. Pop a lid on the pan and allow it to simmer for 8-10 minutes until it thickens, stir it frequently so it doesn't catch
- Salt and pepper to taste, and if you like a bit of a kick add some chill flakes
- Serve with you 1/3 of speed food, and top with a little grated cheese!
- Enjoy!
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