Chicken and white bean chilli


A tasty, belly-warming, protein-filled meal


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
1/4 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


Saute the aromatics
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
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
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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