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“So simple, but so tasty this one-pot chicken and bean chili is packed with cilantro and flavoured with lime. To freeze: Put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 350F. Bring the chili to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot. This is great served in warm tortillas, with some grated mature Cheddar, guacamole, green chilis and soured cream. Put it all on the table and let everyone help themselves. Freeze a packet of tortillas alongside the chili, so you'll have them to hand, too.”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 325°F Chop the leaves off the cilantro stalks and cut the stalks finely. Rewrap the leaves and put in the fridge.
  2. Heat 1tbsp olive oil in a large non-stick ovenproof casserole and fry the onion, cilantro stalks and chili for 5-7min until the onion is soft and golden. Spoon on to a plate and set aside.
  3. Add remaining 1tbsp oil to the casserole and fry the chicken for 5min or until golden.
  4. Return the onion mixture to the casserole and stir in the flour. Add the beans, tomatoes and sugar, then bring to the boil.
  5. Cover the casserole with a tight-fitting lid and cook in the oven for 40min. To serve, finely chop the cilantro leaves and stir into the casserole with the lime juice.

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