Easy Mexican chocolate chilli with beans or chicken

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Prep time:

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Serves: 3

By Ode2Joy



  • 1 medium onion chopped

  • 1 tsp cinnamon

  • 1 vegetable stock or chicken stock - as little or as much as you like!

  • 2 tsp cocoa powder

  • 1 tin chopped tomato

  • 2 cloves garlic crushed

  • 1 bunch fresh coriander

  • 1 400g tin of mixed beans

  • 1 chilli powder

  • 2 large chicken breasts diced


  1. Fry the chopped chicken (if using) in a heavy based frying pan with the olive oil and when it's pretty much all white, add the garlic and onion for a couple of minutes, stirring.
  2. Then add the mixed beans and tomatoes to the mixture.
  3. In a small jug mix the cocoa with a little cold water, stir in the chilli powder (as much as you want), cinnamon and salt and pepper.
  4. Pour into the frying pan and stir well.
  5. Add as much stock as you require - depending on how moist you want it, and cook it for a further 20 minutes or until you know the chicken (if using) is cooked.
  6. One minute before serving, add the lime juice and chopped coriander, reserving some coriander to garnish.
    Serve this quick, rich dish in a bed of rice.

Handy Hint

If not using chicken, the cooking time can be reduced to about 10 minutes!

Additional Information

  • Can Freeze

  • Make Ahead

  • mexican

  • pulses

  • chocolate

  • Chicken

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Ode2Joy 28/01/08 14:51

    This easy meal can be adapted to nearly any ingredients you have in the house. It's the cocoa, cinnamon and chili that make it a major flavour sensation!