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Chicken and Black Bean Chilli

created by , 29. 02. 2012
Ingredients Serves: 6
  • 2 tablespoons olive oil
  • 3 skinless, boneless chicken breast fillets - cut into small pieces
  • sea salt to taste
  • 1 tablespoon chilli powder, or to taste
  • 1/2 tablespoon ground cumin, or to taste
  • 1 dried chipotle chilli, ground into powder
  • freshly ground black pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 1 small red onion, diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 1.2L (2 pints) water
  • 1 (400g) tin kidney beans, undrained
  • 1 (400g) tin black beans, undrained
  • 1 (198g) tin sweetcorn, drained
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • 175g (6 oz) tomato purée
  • 1 bunch fresh coriander, chopped
Inputs / Conditions / Prerequisites

olive oil chicken breasts salt chilli ground cumin black pepper cayenne pepper red onion green pepper yellow pepper kidney beans black beans sweet corn Tabasco tomato puree coriander

Steps
  • 1

    Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chipotle chilli, black pepper and cayenne pepper. Mix in onion, green pepper and yellow pepper. Pour in about half of the water, and continue cooking 10 minutes, until about half of the liquid has evaporated.

  • 2

    Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low, and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.

Outputs
Chicken and Black Bean Chilli
Translations