Chicken and white bean chilli

    1 hour

    This is a chicken and cannellini bean chilli that my family really enjoys! For a spicier version, add more cayenne or chilli sauce.

    2 people made this

    Serves: 8 

    • 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
    • 275g salsa
    • 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

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. Stir beans and coriander into the chilli; cook until the beans are hot and soft, about 10 minutes.

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