Mexican Veggie and Bean Chilli

1. Heat a tsp oil in a large pot. If using chicken – pop in your diced chicken and fry until cooked through. Remove chicken from pot and set aside.
2. Heat another tsp oil in the pot. Add in your vegetables and give it a good stir. Cook for about 10 minutes until they have started to soften.
3. Stir in your garlic, tomatoes, cumin, sweetcorn and beans and stir again. Re-add your chicken at this point.
4. Add in your stock and bring quickly to the boil. Once bubbling, reduce heat and leave to simmer for 45 minutes, until everything is cooked through.
5. Pour in your lime juice and stir through.

Serve with grated cheese, some avocado dip and rice.

Make sure to freeze a batch for some more easy recipes coming up over the next few days! Can be kept in the fridge in an airtight container for up to five days or for 3 months in a conventional freezer.