Chicken Black Bean Mexican Hot Pot

Chicken Black Bean Mexican Hot Pot

Why this is Peri-Perfect… Tick tick tick! This is the kind of meal your peri body loves most. Each serve delivers 30g of protein, which helps stabilise blood sugar, support muscle,and reduce nighttime cravings that can creep in during perimenopause. The black beans and veggies give you a generous dose of fibre, supporting gut health and helping the body clear excess estrogen - a key piece of the peri-belly puzzle. Long, gentle cooking in the slow cooker breaks food down in a way that’s easier to digest, which matters when hormones,

stress and sleep are already demanding a lot from your system.

Ingredients: 8 serves

1 kg skinless, boneless chicken thighs, trimmed of any fat
3 cups cooked black beans, rinsed and drained (2 x 400g tins)
2 brown onions, chopped
5 cloves garlic, minced
2 red capsicum, chopped
450 g sweet potato, peeled and diced (small cubes)
2 × 400 g tins chopped tomatoes
4 tsp smoked paprika
2 tsp ground cumin
Sea salt (4 big pinches) and cracked black pepper, to taste

To serve: fresh coriander, lime wedges, Greek yoghurt, brown rice or quinoa

Instructions:

1. Fry the chicken in a hot pan until brown on both sides.
2. Add the diced onion, garlic, capsicum and sweet potato to the base of the slow cooker.
3. Place chicken thighs on top, nestling them into the vegetables.
4. Sprinkle over paprika, cumin, salt and pepper.
5. Pour over chopped tomatoes and add black beans. Stir gently to combine.
6. Cook:
o Low: 6–7 hours
o High: 3–4 hours
7. Once cooked, gently shred the chicken using two forks and stir through the pot.
8. Taste and adjust seasoning if needed.

Per Serve: Calories: 300, Protein: 30g, Carbohydrates: 27g, Fats: 8g, Fibre: 9g