Chicken and black-eyed beans chilli

As much as I love a traditional chilli con carne, sometimes it’s nice to mix things up a bit, which is where this easy to make chicken variation comes in.

Preparation time:  Around 10 minutes

Cooking time:  Around 30 minutes

Substituting chicken thighs and black-eyed beans for the usual beef mince and kidney beans gives this version of chilli a very different feel, but you can still serve it with your favourite accompaniment to traditional chilli con carne (whether that’s rice, tortilla chips or something else is up to you).

Ingredients (serves 2):

• Chicken thighs – 4, removed from the bone and diced
• Onion – 1, chopped
• Garlic – 2 cloves, crushed
• Red chillies – 4 (or to taste), finely chopped
• Cumin seeds – 2 tsp.
• Paprika – 2 tsp.
• Ground coriander – 1 tsp.
• Chopped tomatoes – 1 can (400g)
• Tomato puree – 1 tbsp.
• Worcestershire sauce – 1 tbsp.
• Balsamic vinegar – 1 tbsp.
• Green pepper – 1, chopped
• Black-eyed beans – 1 can (400g)
• Spring onions – 1 bunch, chopped
• Soured cream – to serve (optional)
• Rice or plain tortilla chips – to serve

Method:

1. Fry the diced chicken thighs in a large saucepan in a little olive oil until coloured, then add the onion, garlic and chillies and cook until softened;
2. Add the cumin seeds, paprika and ground coriander, mix well to coat everything then fry for another minute or two, before adding the chopped tomatoes, tomato puree, Worcestershire sauce and balsamic vinegar.  Mix well and bring to a low simmer;
3. Add the green pepper and the (drained) can of black-eyed beans, then return to a low simmer and cook for 20 minutes or so;
4. Once cooked, add all but a tablespoonful of the chopped spring onions and stir through, before dishing up the chilli into bowls, and garnishing with the reserved chopped spring onions (on top of a dollop of soured cream, if you want).  Serve with rice, warm tortilla chips, or your other favourite Mexican side dish.

Chicken and black-eyed beans chilli