Chicken and Bean Chilli

    Chicken and Bean Chilli

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    About this recipe: 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.

    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

    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.


    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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