Step 1

Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until softened. Add the pepper and cook for 5 minutes until softened. Add the chilli powder and cumin seeds, and cook for 1 minute. Add the chicken and cook for 5 minutes until opaque.

Step 2

Stir in the tomatoes, tomato purée and stock, and bring to a simmer. Cook for 10 minutes then add the beans and jalapeños, and cook for another 15-20 minutes or until thickened. Stir in the coriander and serve in bowls with soured cream and cheddar.