One Pot Chilli Chicken and Bean Bowl

Autumn has definitely set in here in Melbourne with lower temperatures and some rain but the biggest change at the moment is that it is starting to be darker in the morning when I leave for work and at times dark by the time I get home. I guess we can thank Daylight Savings for this. Soon, April 4th, we will put the clocks back one hour and Daylight Savings will have ended until October.

I know that we have been a little quiet of late, in fact you probably thought we may have disappeared. Both of us have been really busy with work even with this Worldwide COVID-19 situation. Noel has even been doing night shifts here and there. I guess I have been lucky as I haven't missed a day with work whereas Noel has missed weeks at a time due to the restrictions in the construction industry (they were different to that of the quarry/mining industry). I do know however that we have done okay, even with tough times, and that there are so many people, near and far, that have faired poorly due to the pandemic.

We have been cooking, of course we have been cooking! God we still had to eat LOL! I guess both preoccupied with the day to day happenings of life to share it with you (not that it hasn't been in my mind all the time). A lot of meals have been shared before and made out of familiarity but I do have a back log of recipes to promote. Anyway needless of the reasons why my mission is to pick up where we left off and continue to share what's on our table with you.

Tonight's meal is a fantastic one pot wonder which we had cooked and on the table within 40 minutes. Full of spice especially as we used our Homemade Taco Seasoning instead of the required chilli and I know our seasoning always makes a difference. We have been making our own Taco Seasoning, well to be honest most seasoning mixes, for years now and find them just so much more fragrant than the store brought mixes.

This is a Weight Watchers recipe, and although I have adapted it to suit us, I thought it was a brilliant find using the new app feature "What's in your fridge?". This feature allows you to choose a few ingredients that you have at home and it will bring up recipes that match those ingredients. It's brilliant.

Tender chicken pieces enveloped in a spicy tomato sauce with zucchini, corn and black beans really hit the spot tonight. Mexican inspired flavours without the extra calories and best of all really easy to make. The fact that this dish was all cooked in the one pot is definitely a midweek blessing. The addition of the zucchini in this recipe was a fantastic way to incorporate another vegetable and also help with bulking out the dish. Not soggy from overcooking either as it is added towards the end of the cooking time.

If you love Mexican flavours and you want something quick and easy then this recipe is perfect for you. Overall a very filling and tasty dish that will really hit the spot.

One Pot Chicken Chilli and Bean

(recipe adapted from WW Online)

Serves: 4

💚 5sp per serve

💙 1sp per serve

💜 1sp per serve

cooking spray

400 gram skinless chicken breast, cut into 2cm pieces

1 medium red onion, finely chopped

2 teaspoons Homemade Taco Seasoning, Taco Seasoning or Mexican Chilli powder

400g can diced tomatoes

1 tablespoon tomato paste

1/3 cup water

400g can black beans, rinsed, drained

2 medium zucchini, cut into 2cm pieces

1 cup frozen corn kernels

salt

freshly ground black pepper

1/3 cup 99% fat-free plain yoghurt, to serve

fresh coriander, chopped, to serve

fresh lime wedges, to serve

Lightly spray a large non-stick frying pan or saucepan with oil and heat over medium heat. Cook chicken in batches until browned, remove from heat. Repeat with remaining chicken.

Using the same pan, respray and cook onion, stirring, for 5 minutes or until softened. Add taco seasoning or chilli powder and cook, stirring, for 1 minute or until fragrant.

Add tomatoes, tomato paste and water and bring to the boil.

Add kidney beans, chicken, zucchini and corn and simmer, stirring, for 5 minutes or until chicken is cooked. Season to taste with salt and pepper.

Serve with yoghurt and coriander.

Enjoy!