Dinner, dinner, dinner…what to make for dinner?  This is the question I ask myself every day.

I know I say I like to use beans that I make myself instead of beans out of a can (due to the added salt and this bodes true most of the time), but since I had some canned beans thanks to a great Christmas gift food basket from Al’s mom, I was able to make this super quick and easy recipe after work.  It even made enough for lunch the next day and you can’t beat that.  I used canned chicken in this recipe, but you could easily use tuna if that is what you have on hand, or go full-vegan and leave them out altogether.

1 tbsp. olive oil
half a small onion, diced
1 clove garlic, minced
1 red or yellow pepper, diced
1 carrot, chopped
1 small chipotle pepper, diced
¼ cup lime juice
1 tsp. cumin
1 (540 ml) can chickpeas, rinsed and drained
1 (540 ml) can black beans, rinsed and drained
1 (341 ml) can whole kernel corn, drained
1 can cooked chunked chicken breast (use a fork to break up the chunks)
1 tsp. frozen or fresh cilantro

In a large saucepan over medium heat add oil, sauté onions, garlic, pepper and carrot for about 5 minutes until translucent.  Add the chipotle pepper, lime juice and cumin, stir to combine.

Add the chickpeas, black beans, corn and chicken.  Stir to combine, turn heat to low and allow the bean mixture to warm through, about 5 minutes.  Add cilantro and serve.

Enjoy !

Mexican Beans and Chicken