Chipotle Chicken and Black Turtle Bean Chilli

Chipotle adds a real smokiness to this chicken and black bean chilli. Add a dollop of yoghurt to balance this out.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
200g FAGE Total 0%
60g dried black turtle beans, soaked overnight
8 skinless / boneless chicken thighs
1 x 400g tin sugar free baked beans
1 x 200g tin cooked blackeye beans
1 red pepper, diced
2 tsp chipotle chilli paste
100ml passata sauce
1 large red onion, diced
2 cloves garlic, crushed
1 red chilli, finely chopped
3 tbsp coriander, to garnish
Malden sea salt

30'-45'
Serves 4
INSTRUCTIONS
  1. Boil the turtle beans for 20 – 25 minutes.
  2. Gently cook the chicken in a large heavy duty saucepan for approximately 5 minutes, until golden brown.
  3. Add the remainder of the ingredients except the coriander and simmer for a further 30 – 35 minutes.
  4. Sprinkle with coriander leaves and serve with the FAGE Total Yoghurt.

RECIPE COLLECTIONS