Chicken and Bean Chilli
Chicken and Bean Chilli



  • 2 tbsp oil
  • 1 sliced onion
  • 2 orange peppers, sliced
  • 2 crushed garlic cloves
  • 1 bunch of coriander, chopped
  • ½ tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp chipotle paste
  • 1 tbsp tomato paste
  • 400g tin of chopped tomatoes
  • 300ml chicken stock
  • 4 chicken thighs, skin removed, bone in
  • ½ cinnamon stick
  • 400g tin of black beans, drained
  • 400g tin of kidney beans, drained
  • 1 tbsp red wine vinegar
  • Fry the peppers and onion in the oil for 10 mins to soften, then stir in the garlic, coriander stalks, ground cumin and coriander, chipotle paste and some seasoning. Fry for 2 mins, then add the tomatoes, tomato paste, cinnamon stick and stock. Nestle the thighs into the mixture, then simmer on a low heat - covered - for about 45 mins.
  • Remove the chicken from the pot and shred the meat from the bones. Return the meat to the pan along with the beans, half a can of water, the vinegar and more seasoning if necessary. Stir well to combine, remove the cinnamon stick and simmer - uncovered, this time - for about 15 mins to thicken the sauce. Scatter with coriander leaves and serve with tortilla chips or rice - excellent!
1 hr
4 serving

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