Jamie Oliver Chicken Chilli Con Carne

This easy and delicious Chicken Chilli Con Carne from Jamie Oliver is a hearty and flavorful dish perfect for a cozy meal. Packed with tender chicken, black and kidney beans, and a touch of dark chocolate, it’s a quick and nutritious option that can be made with common ingredients for a spicy, warming dinner.

Ingredients Needed

• 2 tbsp olive oil
• 1 onion, sliced
• 2 mixed peppers, sliced (use red, yellow, or orange peppers)
• 2 large garlic cloves, crushed
• 1 small bunch of coriander, stalks finely chopped and leaves roughly chopped
• ½ tbsp ground coriander
• 1 tbsp ground cumin
• 1-2 tsp chipotle paste
• 400g can (14 oz can) chopped tomatoes
• 1 tbsp tomato purée (tomato paste)
• 300ml (1 ¼ cups) chicken stock
• 1 small cinnamon stick
• 4 chicken thighs, bone-in
• 400g can (14 oz can) black beans
• 400g can (14 oz can) kidney beans, drained
• 1 tbsp red wine vinegar
• 20g (0.7 oz) dark chocolate (at least 70% cocoa solids)
• Cooked rice or tortilla chips, for serving
• Guacamole and soured cream (optional)

How To Make Chicken Chilli Con Carne

1. Sauté the Vegetables: Heat the olive oil in a casserole dish over medium heat. Fry the onion and peppers for 10-12 minutes until softened.
2. Add the Spices and Garlic: Add the garlic, coriander stalks, ground coriander, cumin, and chipotle paste. Fry for 2 more minutes to release the flavors.
3. Simmer the Chicken: Add the chopped tomatoes, tomato purée (paste), chicken stock, and cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 minutes until the chicken is tender.
4. Shred the Chicken: Remove the chicken from the casserole and transfer it to a chopping board. Shred the meat off the bone using two forks, then return the shredded chicken to the pan.
5. Add the Beans and Chocolate: Tip in the black beans with the liquid from the can, the drained kidney beans, vinegar, and chocolate. Stir well to combine and melt the chocolate, then increase the heat to medium and simmer, uncovered, for 10-15 minutes, or until the mixture has thickened slightly.
6. Final Touches: Remove the cinnamon stick, season to taste, and stir through most of the coriander leaves (reserving a few leaves to scatter over at the end).
7. Serve: Serve the chilli with rice or tortilla chips, topped with guacamole and sour cream (if using), and scatter over any remaining coriander leaves.

Recipe Tips

• Use bone-in chicken thighs: Bone-in chicken thighs add more flavor and tenderness to the dish compared to boneless ones. Don’t skip this step for a richer taste!
• Let the chili simmer: Allow the chili to simmer uncovered for 10-15 minutes at the end. This helps thicken the sauce and intensifies the flavors.
• Melt the chocolate fully: Stir the dark chocolate in until it completely melts into the sauce for a smooth, rich flavor. This is a key ingredient that gives the dish its unique depth.
• Don’t forget the coriander: Fresh coriander adds a bright, fresh flavor at the end. Make sure to stir it in right before serving for maximum flavor impact.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Chilli Con Carne cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Let the chili cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Place the chili in a pot over medium heat. Stir occasionally and cook for 5-7 minutes, or until heated through. Add a splash of water or broth if it gets too thick.

Nutrition Facts

Serving Size: 1 bowl (255g)

• Calories: 340
• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 780mg
• Total Carbohydrate: 11g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 24g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Cacciatore Slow Cooker
• Jamie Oliver Chicken And Bacon Casserole
• Jamie Oliver Beer Butt Chicken
• Jamie Oliver BBQ Spatchcock Chicken