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Slimming World 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!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. 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
  2. Add the shallot to the pan and cook until it starts to soften, 3-4 mins
  3. 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
  4. 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
  5. Salt and pepper to taste, and if you like a bit of a kick add some chill flakes
  6. Serve with you 1/3 of speed food, and top with a little grated cheese!
  7. Enjoy!