Mexican Chicken Mince with Salsa and Beans

500g chicken mince
1 small red onion, finely diced
1 teaspoon olive oil
1 teaspoon ground coriander
1 teaspoon group cumin
375g jar of salsa
400g tin of four bean mix, drained
1 cup vegetables, finely chopped (use any vegetables you have on hand. Spinach, capsicum, broccoli and mushroom all work well).

In a heavy based saucepan, sauté onions in olive oil until opaque. Add chicken mince, coriander and cumin to the pan and cook for 5 minutes. Add vegetables and cook for a further 5 minutes. Add bean mix and salsa and bring to a simmer, simmer for 5 minutes or until chicken is cooked and vegetables are soft. Remove from heat to serve.

Nutrition information per 1 cup serve: kilojoules 1150, calories 273, protein 26.5g, fat 9.5g, saturated fat 2.5g, carbohydrate 16.5g, fibre 7.5g.

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