Chipotle Chicken and Black Turtle Bean Chilli


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

  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.