Supercharged Chicken and Bean Chilli

• 1 tsp oil
• 2 cloves garlic (minced)
• 1 onion
• 2 capsicums
• 2 tbsp tomato paste
• 1½ tsp cumin
• 1½ tsp paprika
• 1½ tsp oregano
• 1½ tsp coriander
• 1 can diced tomatoes (≈ 1½ cups)
• 1 can black beans (drained, ≈ 1–1¼ cups)
• ⅔ cup corn
• 2 tbsp chipotle in adobo sauce
• ¼ cup barbeque sauce
• 2 chicken breasts (cooked and shredded)

Watch the full step-by-step below.

1. Heat 1 tsp oil in a pan or pot over medium heat and cook garlic for 30 seconds until fragrant.
2. Blitz or chop your onion and capsicum using the Nutribullet Triple Prep System) – pulse to your preferred texture in seconds, straight into the pan.
3. Stir in tomato paste and cook for 1–2 minutes to caramelise slightly.
4. Add cumin, paprika, oregano and coriander and stir for 30 seconds until fragrant.
5. Add diced tomatoes, black beans, corn, chipotle in adobo sauce and barbeque sauce. Add ¼ cup water if needed and let it simmer for 5–8 minutes until slightly thickened.
6. Add in your cooked, shredded chicken and mix through. Let everything cook together for another 2–3 minutes so the flavours combine.

To serve:

Serve how you like – with rice, potatoes, in a wrap, or topped with sour cream/Greek yoghurt, guacamole and cheese.

Cook chicken beforehand using your preferred method (pan, oven, etc.). For oven, bake at 200°C for 16–20 minutes or until fully cooked, let it cool for 5-15 minutes, then shred using your Nutribullet food processor. It does in 10 seconds what a fork does in five minutes. You’re welcome.

This one carries your week.