Ingredients
3 tablespoons olive oil
1 brown onion, diced
4 cloves garlic, finely chopped
1 red chilli, deseeded and chopped, plus extra to serve
2 teaspoons ground cumin
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 small bunch coriander, stems finely chopped and leaves put aside
1 red capsicum, diced
400g tin finely chopped tomatoes
750ml chicken stock
2 cooked chicken breast, shredded
400g tin black beans, drained
200g frozen corn kernels, thawed
Sea salt
Heat the oil in a large heavy based pot or dutch oven over a medium heat. Add the onions and fry for 5 minutes. Add the garlic and chilli and fry briefly before adding the oregano and spices. Fry until aromatic then add the chopped coriander stems and capsicum and fry for 5 minutes before adding the tinned tomatoes, chicken stock and shredded chicken.
Bring to a simmer, loosely cover and cook for 30 minutes, stirring occasionally.
Add the black beans and corn kernels and cook for a further 10 minutes.
Season with salt to taste.
Serve topped with avocado, plain yoghurt, chilli, coriander leaves and corn chips. Finish with a squeeze of lime.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz