White Chicken and Bean Chilli

White Chicken and Bean Chilli


502 people made this

About this recipe: This dish is hearty, delicious and quick and easy to make. Chicken is simmered with beans in a spicy sauce. Serve over rice, a jacket potato or with corn bread.

Dierdre Dee

Serves: 4 

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast fillets, cubed
  • 1 onion, chopped
  • 300ml chicken stock
  • 1/2 (220g) tin diced green chillies
  • 1 teaspoon garlic granules
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried coriander
  • 1/8 teaspoon cayenne pepper
  • 1 (410g) tin cannellini beans, drained and rinsed
  • 2 spring onions, chopped
  • 60g grated Monterey Jack cheese

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes or until onion is tender.
  2. Stir in the chicken stock, green chillies, garlic granules, cumin, oregano, coriander and cayenne pepper. Reduce heat and simmer for 15 minutes.
  3. Stir in the beans and simmer for 5 more minutes or until chicken is no longer pink and juices run clear. Garnish with spring onions and grated cheese.


Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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