Chicken Chili Con Carne with Black Beans

Heat the olive oil in a large casserole dish or heavy pot over medium heat. Add the sliced onion and peppers, then cook for 10 to 12 minutes until softened. Stir in the crushed garlic, chopped coriander stalks, ground coriander, ground cumin, and chipotle paste, and cook for 2 minutes until fragrant.

Pour in the chopped tomatoes, tomato puree, and chicken stock, then add the cinnamon stick. Nestle the chicken thighs into the sauce, cover, and simmer over low heat for about 45 minutes, or until the chicken is very tender. Transfer the chicken to a board, remove the bones, and shred the meat with two forks.

Return the shredded chicken to the pot. Add the black beans with their liquid, the drained kidney beans, red wine vinegar, and dark chocolate. Stir until the chocolate melts, then simmer uncovered over medium heat for 10 to 15 minutes until the chili thickens slightly. Remove the cinnamon stick, season to taste, and stir in most of the coriander leaves. Serve with rice or tortilla chips, and top with guacamole, soured cream, and the remaining coriander if you like.