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bowl of chilli with a side bowl of rice

By Morrisons
Need a meal that’s both budget-friendly and bursting with flavour? Our Three-Bean & Chicken Chilli uses a powerful line-up of our Price Cut January hero products to deliver a comforting, satisfying meal for the whole…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

18 total
  • 330g Morrisons Chicken Breast Fillets, Diced into bite-sized pieces
  • 2 x 400g tins Napolina chopped tomatoes
  • 570g jar Bold Bean Queen chickpeas, drained and rinsed
  • 570g jar Bold Bean Queen white cannellini beans, drained and rinsed
  • 570g jar Bold Bean Queen butterbeans, drained and rinsed
  • 1-2 sweet pointed peppers, roughly chopped
  • 1 large Morrisons loose purple aubergine, diced
  • 1 Oxo chicken cube, dissolved in 200ml hot water
  • Fry light olive oil spray
  • Tilda microwave basmati rice, to serve (optional)
  • Fage total strained yoghurt, to serve (optional)
  • 1 large onion, diced
  • 3-4 cloves garlic, minced or finely chopped
  • 2 tbsp chilli powder
  • 1.5 tsp ground cumin
  • 1 tsp oregano
  • Salt & pepper, to taste
  • Coriander, to garnish (optional)

Method

10 steps

  1. Step 1

    Lightly spray a large pan with frylight olive oil. Place it over medium heat and add the chopped onion and minced garlic. Sauté until they begin to soften, about 5 minutes.

  2. Step 2

    Add the diced chicken breast fillets. Cook until the chicken is sealed and starting to brown, about 5 to 7 minutes.

  3. Step 3

    Add the chopped sweet pointed peppers and diced loose purple aubergine. Cook until the vegetables start to soften, about 8 to 10 minutes.

  4. Step 4

    Stir in the chilli powder, ground cumin, and dried oregano. Cook the spices for 1 minute until they smell fragrant, stirring constantly.

  5. Step 5

    Pour in both tins of Napolina chopped tomatoes. Dissolve the Oxo chicken cube in 200ml of hot water and add this stock to the pot.

  6. Step 6

    Reduce the heat to low. Cover the pot and let the chilli gently simmer for 30 to 40 minutes for the best flavour. Stir the pot occasionally during this time.

  7. Step 7

    While the chilli is simmering, drain and rinse the chickpeas, cannellini beans, and butterbeans.

  8. Step 8

    Stir the drained beans into the chilli. Continue to cook for a further 5 to 10 minutes until the beans are heated all the way through.

  9. Step 9

    Taste the chilli and adjust the seasoning with salt and pepper as needed.

  10. Step 10

    Serve hot with your choice of steamed rice and enjoy!