Chicken 'n' Bean Chilli

    (62)
    50 min

    This chilli dish is quick and easy to make and tastes fantastic. Beans, sweetcorn, hominy (hulled corn), chicken and seasonings are simmered together. Serve with a dollop of soured cream, with a jacket potato or rice.


    55 people made this

    Ingredients
    Serves: 10 

    • 1 1/3 (340g) tins sweetcorn
    • 1 (425g) tin white hominy
    • 2 (400g) tins pinto beans
    • 2 (410g) tins kidney beans
    • 350g salsa
    • 2 tablespoons chilli powder
    • 2 tablespoons ground cumin
    • 250ml water
    • 450g shredded cooked chicken

    Method
    Prep:5min  ›  Cook:20min  ›  Extra time:25min  ›  Ready in:50min 

    1. Stir together the sweetcorn, hominy, pinto beans and kidney beans in a large saucepan over medium heat; bring to the boil. Stir in the salsa, chilli powder, cumin and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

    Ingredients

    If tinned white hominy is unavailable, use more tinned sweetcorn.

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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (52)

    by
    78

    Very good! I added a can of diced tomatoes, used frozen corn, and used chicken broth instead of water. Great to be able to make chili without chopping veggies!  -  04 Jun 2009  (Review from Allrecipes US | Canada)

    by
    70

    Great Chili! I didn't have the hominy to add for this recipe and it made it really hardy without it. Great taste and you don't have to have it cook all day for great taste.  -  03 Feb 2009  (Review from Allrecipes US | Canada)

    by
    55

    This really turned out well. I was not clear on whether the beans, hominy, and corn should be drained. The answer: NO. This makes A LOT and takes quite a while to bring to the first boil. For the chicken I poached 1.4 lbs boneless chicken breasts in chicken broth, let it cool, then used the small julienne disc of my food processor. The only change: I added 1 tbl ground chipotle. I described the recipe during a radio show last night as the hosts enjoyed it. They gave it thumbs up.  -  01 Jan 2010  (Review from Allrecipes US | Canada)

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