Chicken and Bean Chilli

    (2208)
    1 hour

    A delicious variation of the classic chilli con carne. Chicken is simmered with chillies, beans and Cheddar. Serve with corn bread, rice or anything you fancy. It's perfect for those cold winter nights.


    1975 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 3 cloves garlic, crushed
    • 1/2 (220g) tin diced jalapeno peppers
    • 1 (130g) tin chopped green chillies
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cayenne pepper
    • 825ml chicken stock
    • 375g cooked chicken breast, chopped
    • 3 (410g) tins cannellini beans
    • 115g Cheddar cheese, grated

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno peppers, green chillies, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken stock, chicken and cannellini beans. Simmer 15 minutes, stirring occasionally.
    2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

    Ingredients

    Tinned diced jalapeno peppers and tinned chopped green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (2208)

    Reviews in English (1707)

    by
    942

    This is a great recipe. Based on my preferences and from previous feedback, I made some modifications. My husband and I like spicy food but I found this recipe as is is a little too spicy. I only use a 1/2 of the jalapeños and cayenne pepper. I use 2 cans of the green chilies. I wanted my chili a little thicker so I pureed one can of the white beans and only used 2 cups of chicken broth. I also added a can of black beans and a can of corn. And finally since the cheese adds a lot of fat, rather than mixing it all in, I just sprinkle a little on top before eating. This is really delicious. Everyone I serve it too raves about it.  -  28 Jan 2007  (Review from Allrecipes US | Canada)

    by
    438

    We loved this recipe but it is soooooo hot! Per a previous review, I cut down to 2 cans of beans, and only used 1/4 tsp of cayene pepper and added some sour cream to cool it down but still...HOT! I will make again but I will eliminate the jalapeno peppers altogether (I'm not a huge fan of them anyways), cut the cumin down to 1 tsp and omit all cayenne pepper. Really, the taste is fabulous...if your not weak of tongue. I was practically sweating just eating a bowl! Still, will make again with my alterations.  -  28 Jul 2002  (Review from Allrecipes US | Canada)

    by
    350

    First of all Excellent the tase is quite unique. Two helpful hints. I put everything together before I even turned on the flame on my big pot. Also I put the cheese in last so that it would not burn on the bottom of the pot. Made it both ways and frankly both ways turned out the same with the surprise when you eat it the next day. WOW!  -  27 Feb 2007  (Review from Allrecipes US | Canada)

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