This is a great alternative chilli for those not so fussed on red meat. Serve with rice, feta, coriander, sour cream, steamed rice, tortilla chips and lime wedges. Add the chipotle with caution, the brand we used was very hot!
Wine Suggestion: Given the heat this needs a juicy wine to match. If you’d like a white some Pinot Gris would be great, however tonight we felt like a red and so opened an Altosur Malbec made by Finca Sophenia in the wonderful Gualtallary area of Mendoza. Stony and super-high altitude freshness and yet expressive, perfumed and juicy, brambly fruit.
Chicken & Black Bean Chilli – serves 4
- 2 tbsp sunflower oil
- 2 onions, sliced
- 4 chicken thigh fillets
- 3 cloves of garlic, finely chopped
- 1 tbsp oregano
- 1 tsp cumin seeds
- 2 tbsp chipotle in adobo or 1 tsp chipotle paste (if using chipotles in adobo check how hot they are)
- 350g passata
- ½ chicken stock pot
- 400g tin black beans, drained but don’t rinse!
- juice of ½ a lime
- rice, feta, coriander, sour cream, steamed rice, tortilla chips and lime wedges – to serve
Heat the 2 tbsp of oil in a shallow casserole dish with a lid. Add the onions and cook gently for 5 minutes or until softened. Add the chicken and turn the heat up to medium. Add the garlic, a small pinch of sugar, the oregano, cumin seeds and seasoning. Cook for a couple of minute, then add the chipotle and cook for another few minutes. Add the passata, 100ml water and the stock, then bring to a simmer.
Cover and cook for 40-50 minutes, stirring now and then, until the chicken is tender. Shred the chicken with two forks and mix through the sauce, then stir through the beans. Simmer for 5 minutes, then take off the heat and squeeze in the lime juice.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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