
This chicken chili con carne is rich, smoky, and deeply savory, with tender shredded chicken, two kinds of beans, and a subtle hint of dark chocolate. It is an easy one-pot dinner that delivers bold flavor with minimal hands-on work and tastes even better the next day.
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.
For a milder chili, use 1 tsp chipotle paste; for more heat, use 2 tsp. Boneless skinless chicken thighs can be used and will cook a little faster. The chili keeps well in the fridge for up to 3 days and freezes well for up to 3 months; the flavor improves after resting overnight.




