Ham Hock, Black Bean & Chipotle Chilli

This smoky ham hock chilli is cooled down with a big dollop of Total Yoghurt.


150g FAGE Total 2%

1 tsp sunflower oil

1 red onion, chopped

1 red pepper, chopped

Zest & juice of 1 orange

2 tsp chipotle chilli paste, or more to taste

400g can chopped tomatoes

½ 25g pack coriander

250g cooked shredded ham hock, or thick ham, chopped

  1. Heat the oil in a large frying pan, add the onion and peppers and cook for 5 minutes until softened.
  2. Finely grate the orange zest into a medium bowl.
  3. Add the chipotle paste and tomatoes to the pan, then squeeze in the orange juice and simmer for a further 5 minutes until reduced slightly.
  4. Finely chop the coriander stalks and add to the pan with the ham and black beans. Cook for a further 5 minutes, seasoning to taste (add more chipotle if you like it fiery). Stir through most of the coriander leaves and remove from the heat.
  5. Meanwhile, mix the yoghurt with the orange zest and season. Spoon the chilli into bowls and top with the yoghurt and remaining coriander.