This is a chicken and cannellini bean chilli that my family really enjoys! For a spicier version, add more cayenne or chilli sauce.
1 person made this
2 tablespoons vegetable oil, or to taste
900g skinless, boneless chicken breasts, cubed
1 green pepper, diced
1 small onion, diced
2 jalapeno chilli peppers, minced
2 cloves garlic, minced
1 litre chicken stock
2 teaspoons chilli powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 (400g) tins cannellini beans, drained and rinsed
10g fresh coriander
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green pepper and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
Pour chicken stock over the chicken mixture. Stir salsa, chilli powder, cumin, salt, black pepper, paprika and cayenne pepper into the stock. Bring to the boil, reduce heat to medium-low and cook at a simmer until the chicken is tender and cooked through, about 20 minutes.
Stir beans and coriander into the chilli; cook until the beans are hot and soft, about 10 minutes.