Chilli Chicken and Beans

    35 min

    A dish that's pretty similar to chilli con carne. Chicken is simmered with onion, chillies, beans and spices. Perfect served with rice or corn bread, for those cold winter nights. Enjoy!

    91 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 6 skinless, chicken breast fillets, chopped
    • 1 onion, chopped
    • 350ml chicken stock
    • 1 (130g) tin chopped green chillies
    • 1 teaspoon garlic granules
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried coriander
    • 1/8 teaspoon crushed chillies
    • 2 3/4 (400g) tins cannellini beans, drained and rinsed
    • 2 spring onions, chopped
    • 85g Cheddar cheese, grated

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in stock, chillies, garlic granules, cumin, oregano, coriander and chilli flakes. Reduce heat to low and simmer for 15 minutes.
    2. Stir in beans and simmer for 10 minutes; top with spring onions and cheese to serve.


    Tinned chopped green chillies can be purchase online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:

    Reviews in English (80)


    We tried Cha cha's and Carols White Chicken Chili and they are both great! My husband is nuts about this soup!! We don't add jalapeno because of the little ones. You can adjust the chili's and other seasonings to suit your own taste. We did like to add a tsp. of sour cream, salsa and sprinkle with shredded Monterray Jack or cheddar cheese for presentation. (using hot salsa would give those who need the extra bite what they want too)!  -  26 Oct 2003  (Review from Allrecipes US | Canada)


    I love this recipe. I use 3 TBL fresh garlic, 3 tsp cumin, navy beans and fresh herbs if available. I also add parsely, fresh or flakes. We skip the cheese. Cook for 40 minutes, and if it's too thin, mix 2 TBL flour with 1/2 cup white wine together, and stir in, cooking 5 minutes more. Wonderful!  -  21 Jan 2005  (Review from Allrecipes US | Canada)


    After reading the reviews and a few other white chili recipes, I chose this one, cut up the chix, added more spices as it cooked and I tasted. It was very good and even better the next day. Had the green chili flavor, which is more delicate than red chili. There is a difference in flavor to excpect when focusing on green peppers. will definately make again!  -  06 Jun 2003  (Review from Allrecipes US | Canada)