Spicy Chicken & Bean Recipe – Jalapeño, Cumin & Tomato Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken & Bean Recipe – Jalapeño, Cumin & Tomato Flavors

Hey everyone! I’m so excited to share this recipe with you. It’s a real comfort food kind of dish – warm, flavorful, and perfect for a cozy night in. I first stumbled upon a version of this while browsing through some old family cookbooks, and I’ve been tweaking it ever since to get it just right. It’s become a bit of a staple in my kitchen, and I think it’ll become one in yours too!

Why You’ll Love This Recipe

This Spicy Chicken & Bean recipe is a total winner for a few reasons. It’s incredibly easy to make – seriously, even if you’re a beginner in the kitchen, you can nail this. The flavors are fantastic – a lovely blend of smoky cumin, a little kick from the jalapeño, and the sweetness of tomatoes. Plus, it’s a hearty and satisfying meal that’s perfect for feeding a crowd (or having leftovers – which, let’s be honest, is always a bonus!).

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp light cooking oil
• 1 medium onion, chopped
• 1 jalapeño, finely chopped (seeds removed for less heat!)
• 1 tbsp finely chopped garlic
• 1 lb lean ground chicken (about 450g)
• Salt to taste
• 1 tsp red chili powder
• 1 tbsp cumin powder
• 0.5 tsp dried oregano
• 1 can (400g) diced tomatoes
• 1 tbsp tomato paste
• 1 can (400g) baked beans in tomato sauce
• 1 can (400g) black beans, rinsed and drained
• Water as needed (about ½ cup / 120ml)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec!

• Cumin: Don’t skimp on the cumin! It’s the flavor that really makes this dish sing. I prefer using ground cumin for convenience, but toasting cumin seeds and grinding them yourself takes the flavor to another level.
• Jalapeño: The jalapeño adds a lovely warmth. If you’re sensitive to spice, definitely remove the seeds and membranes. You can also substitute with a milder chili like a poblano.
• Beans, Beans, the Magical Fruit! The combination of baked beans and black beans is what my family always used, but feel free to experiment! In some regions of India, you might find kidney beans or even chickpeas used in similar dishes. Baked beans add a subtle sweetness that balances the spice beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or pot over medium heat. Add the chopped onion and jalapeño and sauté until they become soft and translucent – about 5-7 minutes.
2. Stir in the garlic and cook for another minute until fragrant. You don’t want it to burn!
3. Add the ground chicken and cook, breaking it up with a spoon, until it’s browned all over and no longer pink. Make sure all the moisture has evaporated – this helps develop the flavor.
4. Now for the spices! Season the chicken with salt, chili powder, cumin powder, and oregano. Give it a good stir and cook for about a minute to toast the spices and release their aromas.
5. Pour in the diced tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the baked beans, black beans, and about ½ cup (120ml) of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld together. Add more water if it gets too thick.
7. Finally, garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t rush the browning of the chicken. Taking the time to properly brown the chicken builds a deeper, richer flavor.
• Taste as you go! Adjust the salt and chili powder to your liking.
• A little squeeze of lime juice at the end brightens up the flavors beautifully.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce. My friend, Priya, always adds a finely chopped bird’s eye chili for an extra kick!
• Slow Cooker Adaptation: Brown the chicken and sauté the onions, jalapeño, and garlic as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Vegetarian/Vegan Option: Substitute the ground chicken with plant-based ground meat. There are some fantastic options available now!
• Festival Adaptations: This is amazing for game day or a cozy night in. It’s also a hit at potlucks and gatherings.

Serving Suggestions

This Spicy Chicken & Bean recipe is fantastic on its own, but here are a few ideas for serving it:

• With warm bread or naan for dipping.
• Over a bed of fluffy rice.
• With a side of cooling yogurt or raita.
• Topped with a dollop of sour cream or Greek yogurt (if you’re not dairy-free).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Q: What type of beans are best for this recipe?
A: While I love the combination of baked beans and black beans, you can really use whatever beans you prefer! Kidney beans, pinto beans, or even chickpeas would work well.

Q: Can I make this spicier?
A: Absolutely! Add a pinch of cayenne pepper, a dash of hot sauce, or use a hotter chili pepper like a bird’s eye chili.

Q: Can this be made ahead of time?
A: Yes! You can make this a day or two in advance. The flavors actually develop even more as it sits.

Q: What is a good side dish to serve with this?
A: Fluffy rice, warm bread, or a cooling yogurt dip are all great options.

Q: Can I use fresh tomatoes instead of canned?
A: You can! You’ll need about 4-5 medium-sized fresh tomatoes, diced. Just be aware that canned tomatoes tend to have a more concentrated flavor.