Classic chicken bean chilli

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    Classic chicken bean chilli

    Classic chicken bean chilli

    (48)
    45min


    47 people made this

    About this recipe: A delicious and satisfying chilli dish. It's perfect when you're craving chilli con carne, but want to cut down on the red meat. Chicken is simmered with onion, peppers, beans, chillies and seasonings. Serve with rice, corn bread or a jacket potato.

    Ingredients
    Serves: 6 

    • 450g skinless, boneless chicken breast meat, finely chopped
    • 4 tablespoons olive oil
    • 1 onion, finely diced
    • 3 cloves garlic, finely chopped
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 tablespoon chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1.2 litres chicken stock
    • 2 (400g) tins cannellini beans
    • 1 (130g) tin diced green chillies
    • 4 tablespoons masa de harina (optional)
    • salt and pepper to taste
    • 1/4 teaspoon hot pepper sauce

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large stock pot, saute chicken, olive oil, onion, garlic, red pepper and yellow pepper, until vegetables start to soften.
    2. Add chilli powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken stock, beans and green chillies and continue to cook on medium low for 5 to 10 minutes.
    3. If you want to thicken soup, mix masa de harina with a little water to form a paste and add to chilli. Season with salt, pepper and hot sauce and serve.

    Ingredients

    Masa de harina and tinned diced green chillies can be purchased online.

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (48)

    by
    34

    I found this recipes elsewhere about 8 years ago and I have made it at least twice a week ever since because my family loves it. I did notice some differences though, I use 3 cans of Great Northern Beans, 1/4-1/2 teaspoon of salt, cube the chicken instead of "shredding it" & saute it by itself, use 2 tablespoons of olive oil instead of 4 and after adding the cornmeal to thicken I then simmer the chili for 45 minutes, stirring very often to prevent sticking - The chili gets nice and thick. I serve this with tortilla chips and I think Fresh Chopped Cilantro (although optional)adds another taste dimension to this Chili. We top with shredded cheese and sour cream. Add the Hot Sauce to your taste after the Chili is done.  -  20 Jun 2004  (Review from Allrecipes US | Canada)

    by
    32

    This recipe was awesome. To thicken the soup up, I added 3/4 cup sour cream and one can of creamed corn. For added flavor, I added cilanto at the very end to kick it up a notch. I served this with corn bread for a filling meal that's not too heavy. ENJOY!!!  -  24 Jan 2003  (Review from Allrecipes US | Canada)

    by
    29

    Very good chili! I made this for a small group of friends, and two people asked for the recipe. I cut back on the chicken broth slightly, and doubled the chili powder. Without the extra chili powder it just didn't quite have enough of that chili flavor. But it's very tasty. those changes it's really great.  -  01 Jan 2001  (Review from Allrecipes US | Canada)

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