Chicken Chilli Con Carne

Name: Chicken Chilli Con Carne
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 onion sliced; 2 mixed peppers sliced (use red, yellow or orange peppers); 2 large garlic cloves crushed; 1 small bunch of coriander stalks finely chopped and leaves roughly chopped; 1/2 tbsp ground coriander; 1 tbsp ground cumin; 1-2 tsp chipotle paste; 400g can chopped tomatoes; 1 tbsp tomato purée; 300ml chicken stock; 1 small cinnamon stick; 4 skinless chicken thighs bone-in; 400g can black beans; 400g can kidney beans drained; 1 tbsp red wine vinegar; 20g dark chocolate (at least 70% cocoa solids); cooked rice or tortilla chips; guacamole and soured cream (optional)

4.95 (27)

⏱ 75 mins 🍽 Serves 6 ✅ Easy 🏷 Recipes

This recipe offers a poultry-based twist on the traditional chilli con carne, delivering all the deep, comforting flavours without red meat. Chicken thighs are gently simmered in a spiced tomato and pepper base until tender, then shredded and combined with black beans, kidney beans and a hint of dark chocolate. The result is a wonderfully rich and slightly smoky stew, perfect for a cosy evening meal. Serve it over rice or with tortilla chips, and add optional toppings like guacamole and soured cream for extra indulgence.

Ingredients

2 tbsp olive oil
1 onion sliced
2 mixed peppers sliced (use red, yellow or orange peppers)
2 large garlic cloves crushed
1 small bunch of coriander stalks finely chopped and leaves roughly chopped
1/2 tbsp ground coriander
1 tbsp ground cumin
1-2 tsp chipotle paste
400g can chopped tomatoes
1 tbsp tomato purée
300ml chicken stock
1 small cinnamon stick
4 skinless chicken thighs bone-in
400g can black beans
400g can kidney beans drained
1 tbsp red wine vinegar
20g dark chocolate (at least 70% cocoa solids)
cooked rice or tortilla chips
guacamole and soured cream (optional)

Method

Warm the olive oil in a casserole dish and cook the sliced onion and peppers for 10-12 mins until they have softened. Stir in the crushed garlic, chopped coriander stalks, ground coriander, cumin and chipotle paste, frying for another 2 mins. Pour in the chopped tomatoes, tomato purée and chicken stock, then add the cinnamon stick. Place the chicken thighs into the liquid, lower the heat, cover the dish and let it simmer for 45 mins until the chicken is tender. Take the chicken out, put it on a board and use two forks to pull the meat from the bones.
Add the shredded chicken back to the pan. Include the black beans with their liquid, the drained kidney beans, red wine vinegar and dark chocolate. Mix everything thoroughly so the chocolate melts. Increase the heat and simmer without a lid for 10-15 mins, allowing the chilli to thicken a little.
Take out the cinnamon stick. Season the chilli as needed and mix through most or all of the roughly chopped coriander leaves, saving a few for garnish if desired. Dish up with cooked rice or tortilla chips, adding guacamole and soured cream if you like, and finish with any leftover coriander leaves.

Nutrition (per serving)

Calories346 kcal

Fat16 g

Saturates4 g

Carbs22 g

Sugars8 g

Fibre10 g

Protein23 g

Sodium200 mg

Recipe details

Skill levelEasy

CategoryRecipes