One Recipe, Two Pots! Easy Mexican Chilli Beans, Chicken and Vegetarian

Make dinner two ways with this simple, hearty Mexican Chilli Beans recipe — one pot, split into chicken and vegetarian versions! Perfect for weeknight dinners, meal prep, or feeding a crowd with different tastes.

This recipe is budget-friendly, easy to cook, and full of bold Mexican flavors — great for both vegetarians and meat lovers. Serve with rice, guacamole, sour cream, and a few crunchy corn chips on top!

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Ingredients:
1 large brown Onion, diced
1 large Capsicum, diced
1 large Sweet potato, diced
1 large Eggplant, diced
2 cloves Garlic, crushed
800g canned diced Tomatoes
1200g canned Black Beans
200g frozen Corn
Fresh coriander, for garnish
1kg Chicken thighs
1 tbsp Cajun spice mix

Mexican spice mix:
5g Cumin
5g dried Coriander
10g Smoked Paprika

Chapters
00:00 Introduction
00:27 Ingredients
02:29 Cooking the Beans
09:15 Plating up

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