Chicken and white bean chilli
Chicken and white bean chilli
8 serves


  • 1 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 450g boneless, skinless chicken thighs, cut into small pieces
  • 450g minced chicken
  • 200g green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • 4 cups low-salt chicken stock
  • 1 can (400g) cannellini beans, drained
  • Salt and pepper to taste
  • Your choice of chopped coriander, grated cheese, diced onion, sour cream and sliced jalapeƱos, for serving
  1. Method
  2. Notes

Saute the aromatics

  1. Heat the oil in a large pan on medium. Add the onion and garlic and cook until the onion is translucent; about three minutes. Raise the heat to medium-high and add the chicken pieces, minced chicken, chillies and spices. Saute until the chicken is mostly cooked through; about five minutes.

Add liquid and beans

  1. Add the chicken stock and beans, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a boil, then lower the heat to a simmer.

Simmer the chilli

  1. Cook the chilli, uncovered, for 20 minutes - or longer if you have the patience. Taste the chilli and adjust the seasoning with salt and pepper. Serve with your choice of garnishes.

PER SERVING: 1128 kilojoules, 26 grams protein, 11g carbohydrates, 3g fibre, 13g fat, 285 milligrams sodium

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