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Chicken and Black Bean Chilli

with red pepper and bulgur wheat
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
318 kcal
Protein
: 
40.9g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
serving amount

1 unit(s)

Bell Pepper

240 grams

Diced British Chicken Breast

100 grams

Bulgur Wheat

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

1 pot(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes

1 unit(s)

Garlic Clove

1 carton(s)

Black Beans

½ unit(s)

Lime

Not included in your delivery

20000 milliliter(s)

Water for the Bulgur

Energy (kJ)1331 kJ
Energy (kcal)318 kcal
Fat4.5 g
of which saturates1.1 g
Carbohydrate20.9 g
of which sugars9.4 g
Dietary Fibre14.3 g
Protein40.9 g
Salt1.1 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Half, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Drain and rinse the black beans in a sieve or colander.

2

Once boiling, stir the bulgur and half the stock powder into the water, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

3

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken. Season with a pinch of salt and black pepper. Stir and cook until browned, about 5 mins. TIP: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew.

4

Once your chicken is golden, stir the shallot and red pepper into the pan. Fry until softened, 4-5 mins, stirring occasionally. Once soft, add the garlic and Mexican spice into the pan (careful, it's hot!). Stir for 30 seconds, then mix in the black beans, finely chopped tomatoes, water for the chilli (see ingredients for amount) and remaining stock powder. Stir to dissolve the stock. Add a pinch of sugar, salt and pepper.

5

Bring to the boil, then reduce the heat. Leave the chilli to simmer until the chicken is cooked and the sauce is thick and tomatoey, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle!

6

When you are ready to serve, mix the lime zest through the bulgur wheat and share between your bowls. Taste, and season the chilli with salt and pepper if necessary. Spoon the chilli over of the bulgur wheat and pop the lime wedges on the side for squeezing on top. Enjoy!

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