Zumba + Wellness Week + Slow-Cooking Chicken Chilli

by bfbaker



Last week, thanks to Mode Media’s Wellness Week, I got a chance to take part in a Zumba class at the Pineapple Dance Studios. In my mind I saw a room of 60+ people shimmying about a little and generally just having a bit of a jolly. Nah. I couldn’t have been more wrong – it was a fast-paced, leg-tangling romp of an exercise class that was actually a lot of fun and really felt like it had done me some good.

I, myself, was a little like a bow-legged bambi in roller-skates but still managed get most of the steps right and if not I just styled it out (or I like to think I did…)! I definitely think that if you’re looking to get fit but don’t fancy the idea of endless hours on the treadmill that Zumba is worth a gander – maybe even grab a couple of friends and instead of doing a night on the cocktails, do a night in your trainers shaking your bum and waggling your limbs about!

And, in fact, if you did make a night of it then once the class was finished you could head home and cook something up from the incredible Zumba cookbook which I was lucky enough to be gifted after the class. It actually couldn’t have come at a better time as it contains a few slow-cooker recipes and I just purchased a lovely, shiny slow-cooker!

One particular recipe I’m eager to try is the “Slow-Cookin’ Chicken Chilli” which is a nice, healthy and leaner version of the regular chilli con carne we know and love! I have adjusted it slightly – no surprise there! – for when I try it later this week


1 tbsp olive oil

1 medium onion

2 garlic cloves

1 tsp cumin

2 tsp chilli powder

2 fresh jalapeños

3 chopped tomatoes

2 chicken breasts

1 can of cannellini beans

1 can chickpeas

1 can sweetcorn

2 cups chicken broth

2 diced green bell peppers

Salt and pepper

  1. Chop and prep all veggies and meat.

  2. Fry off onions and garlic with the cumin in a pan.

  3. Add all ingredients to your slow-cooker and cook on high for 5-6 hours.

If you don’t have a slow-cooker then pop into a big ceramic pot with a lid on top and cook in the oven on a nice, low heat for a good few hours.