White Chicken and Bean Chilli

    White Chicken and Bean Chilli

    (537)
    5saves
    35min


    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    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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    Reviews & ratings
    Average global rating:
    (537)

    Reviews in English (537)

    by
    212

    I have been making a similar version to this for years. One of my favorites. I noticed a lot of reviewers mentioning how thin this chili was. DON'T drain or rinse the beans (even though the recipe tells you to). This will help thicken up your chili. Believe me, it will make a big difference. Not sure why you would rinse canned beans anyway.  -  13 Sep 2005  (Review from Allrecipes US | Canada)

    by
    191

    This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe!  -  31 Oct 2002  (Review from Allrecipes US | Canada)

    by
    149

    This recipe is a good starting point but really needed to be 'kicked-up' a notch. I tweeked it this way: used 3T. olive oil, one chopped purple onion, two cloves of chopped garlic and I added another can of cannellini beans that I had ground to paste in my mini chopper. This really gave the mix the consistancy of chili rather than soup. I used 3 chopped, precooked grilled chicken breast that I bought in my store's freezer section. (Don't knock 'em 'till you've tried them. They're not bad.) A couple of shakes of celery seed, Louisiana red hot and 1/4 cup sherry and...look out! You talk about good!!! This is a great concept recipe but I think you'll be pleased if you take my recommendations.  -  29 Dec 2002  (Review from Allrecipes US | Canada)

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