Chipotle chicken & black bean chilli

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olive magazine

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Recipe by olive magazine

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1. Cook the onion, garlic, pepper and chillies in a little olive oil until softened. Add the cumin and chicken and cook until the chicken starts to colour. Add the chipotle paste and cook for a minute then tip in the tomatoes. Simmer for 20 minutes then tip in the black beans and simmer for another 30 minutes.
2. Serve in bowls with a dollop of soured cream, a sprinkling of coriander and some tortilla chips on the side.

per serving

295 kcalories, protein 35.1g, carbohydrate 23.3g, fat 7.4 g, saturated fat 1.8g, fibre 6.1g, salt 0.89 g

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Ingredients

• 2 onions , halved and sliced
• 2 garlic cloves , crushed
• 2 green peppers , chopped
• 2 red chillies , sliced
• olive oil
• 2 tsp ground cumin
• 6 skinless boneless chicken thigh fillets, cut into strips
• 4 tbsp chipotle paste (look for Discovery or Cool Chilli Co. in the world food aisle)
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin or carton black beans
• soured cream , to serve
• a small bunch coriander , chopped
• plain tortilla chips , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 2 onions , halved and sliced
• 2 garlic cloves , crushed
• 2 green peppers , chopped
• 2 red chillies , sliced
• olive oil
• 2 tsp ground cumin
• 6 skinless boneless chicken thigh fillets, cut into strips
• 4 tbsp chipotle paste (look for Discovery or Cool Chilli Co. in the world food aisle)
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin or carton black beans
• soured cream , to serve
• a small bunch coriander , chopped
• plain tortilla chips , to serve

per serving

295 kcalories, protein 35.1g, carbohydrate 23.3g, fat 7.4 g, saturated fat 1.8g, fibre 6.1g, salt 0.89 g

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