Buy Now → 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
Scale
- 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.
Find it online: https://desertislanddishes.co/chicken-chilli-con-carne/