Mexican Style Chicken Chilli
with Quinoa Kidney Beans and Butternut Squash
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.
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
Quinoa
1 unit(s)
Lime
1 pack(s)
Red Kidney Beans
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!