This chicken chilli con carne is the healing bowl of goodness you didn’t know you needed. It’s spicy, warming, full of different vegetables and beans to make a full meal all in one bowl. You can top it with a whole range of things depending on what you like but the best part is that it takes a maximum of 30 minutes and it’s all done in one pot.
The trick with this chicken chilli con carne is the white beans. Adding half the beans and blending together means you get a thick, luxurious chilli without loads of dairy and when you add the rest of the ingredients in, you still get some texture so it’s not totally smooth. It’s the best.
Some topping ideas for this chicken chilli con carne
Fresh coriander
Grated cheddar (everything is better with cheese, it complements the creaminess of the chilli well)
Crispy tortilla strips (if you haven’t made these before, they’re so easy and add a crunch to the chilli. Cut tortilla wraps into strips and fry in a little oil until crispy. Sprinkle with flakey salt when out of the pan)
Pink pickled onions (so easy to make and they add some acidity that is so delicious. If you want to make some, add a sliced red onion to a jar. Fill half the jar with white wine vinegar, then add a teaspoon of flakey salt, teaspoon of sugar and fill the rest of the jar with boiling water. Cover with a lid and cool, before popping in the fridge)
Spring onions (chopped)
More pickled jalapenos (perfect if you like more spice, this chilli has a base level of heat but some will want more!)
Sliced avocado
Frequently Asked Questions
If you have a different type of beans to hand, such as butter beans or pinto beans, use them. You could use a red kidney bean or a black bean too but the colour will change so bear that in mind.
Yes just leave out the sour cream/yoghurt. The beans make the chilli creamy without the sour cream so it will still be good without.
Yes this chicken chilli freezes well, just don’t add any toppings and freeze. Allow to fully defrost and then heat until piping hot when ready to eat.
Other weeknight recipes you might like
Crispy Prawn Tacos with Crunchy Slaw
Quick Fish Curry with Coconut Milk & Lemongrass
Healthy One Pot Tomato And Chickpea Stew
Easy Dal with Crispy Sweet Potato Topping
Crispy Pork Ramen Noodles
Chicken Chilli Con Carne with White Beans
A healing bowl of chicken chilli con carne. It has a gentle heat from the jalapenos and it freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Cuisine: Mexican, American
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed or sliced
- 2 ½ cups (about 600ml) chicken stock
- 150g pickled jalapenos
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ lime, juiced
- 2 x 400g tins of cannellini beans
- 1 cup sour cream or plain Greek yoghurt
- 1 x tin of sweetcorn (drained – approx. 150g)
- 2 chicken breasts
- Any toppings you might like - see above
Instructions
- Heat olive oil in a large heavy-bottomed cast iron pan over medium-high heat. Add the onion and sauté until lovely and soft. This should take about 5 minutes or so. Add garlic, spices and seasonings and cook for 30 seconds.
- Add chicken stock, jalapenos, lime juice and season with salt and pepper to taste. Add the ½ of the beans and stir to combine.
- Use a stick blender to blend the mixture for 10-20 seconds– this is what is going to help it to get really nice and creamy.
- Then add the remaining whole beans and corn to the pot. Bring the mixture to a simmer and add the chicken breasts. Cook gently, uncovered, for 10 -15 minutes until the chicken is cooked through. Remove the chicken from the pan and shred with two forks.
- Remove from heat and stir in sour cream and shredded chicken.
- Serve garnished with whatever you like e.g. coriander, grated cheese, and crispy tortilla strips for a bit of crunch
Notes
If you want to omit the chicken, you could add more veggies instead such as peppers.
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