This was very easily done, simply a case of some diced Chicken, some black eyed beans (pre-soaked the night before) and a jar of spicy Chipotle puree. I got mine from a local supermarket.
As it is so spicy I recommend using a tin of tomatoes and adding some chicken stock. Add any vegetables you wish – I used some diced red pepper and carrots.
Add some extra seasoning however the chipotle does have a kick. I added garlic, pepper and left to bubble away all day.
Prior to serving I simply added a dollop of soured cream or you can use half-fat crème fraiche.