HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Chicken Chilli
Mexican Style Chicken Chilli

Mexican Style Chicken Chilli

with Quinoa Kidney Beans and Butternut Squash

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We love good Chilli with Butternut Squash & Quinoa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 pack(s)

Tomato Passata

1 pot(s)

Mexican Spice

1 unit(s)

Green Pepper

600 grams

Butternut Squash

1 sachet

Chicken Stock Powder

120 grams


1 unit(s)


1 pack(s)

Red Kidney Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat17.0 g
of which saturates4.0 g
Carbohydrate72 g
of which sugars22.0 g
Protein62 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the butternut squash then halve lengthways (no need to peel) and scoop out the seeds. Chop it widthways into 2cm lengths, then chop into 2cm chunks. Pop on a baking tray, drizzle with oil and season with half the Mexican spice and a pinch of salt. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, turning halfway through cooking, 25-30 mins.


Bring a large saucepan of water to the boil over high heat. When boiling, stir in and dissolve half the stock powder. Stir in the quinoa and bring back to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Drain into a sieve and return to the pan off the heat. Cover with a lid and set aside.


Halve the pepper and discard the core and seeds. Chop into small pieces. Zest the lime then chop into wedges. Drain and rinse the kidney beans in a the sieve.


Heat a drizzle of oil in a large frying pan on high heat. When hot, add the diced chicken and stir-fry until browned all over, 4-5 mins. Lower the heat and stir in the remaining Mexican spice and the peppers. Cook, stirring, for another 2 mins. Pour in the tomato passata and remaining stock powder, stir in half the kidney beans and bring to the boil. Reduce the heat and simmer until thick and tomatoey, 6-8 mins, stirring occasionally.


When the quinoa is cooked and drained add the lime zest and the remaining kidney beans. Gently stir through. Season to taste with salt and pepper if needed. Stir the roasted squash and a squeeze of lime juice into your chilli and season to taste with salt and pepper if needed.


Serve the quinoa in bowls topped with the Mexican Chilli. Finish with any remaining lime wedges for squeezing over. Enjoy!