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Summer chicken chilli

Summer chicken chilli

By Evelyn Kim
15’ Prep time
15’ Cook time
30’ Total time
342 Calories
6 Serving

Summary

This delicious, white bean chicken chilli offers a modern spin on the classic dish. scatter with all your favourite toppings for a simple but fabulous midweek supper or scale it up to serve a crowd.
Evelyn Kim 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan and gently cook the white parts of the salad onions with the jalapeños for 2 minutes. Add the barbacoa seasoning and cook for 1 minute more.
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Step 2

Scoop the beans and their liquid straight into the pan, then use a masher to lightly crush them against the base of the pan.
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Step 3

Stir in the stock, sweetcorn and chicken, pulled into bitesized pieces. Bring to a simmer and cook gently for 10 minutes until the sweetcorn is tender.
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Step 4

Check the seasoning, then ladle the chilli into bowls – it will be fairly soupy. Sprinkle with coriander and the salad onion greens. Serve with tortilla chips or rice, scattered with your choice of toppings, such as grated Cheddar, diced avocado, soured cream and pickled jalapeños, if liked.

Ingredient

  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Salad onion
    Salad onion
    1 bunch
  • Cooks’ ingredients jalapeno chillies
    Cooks’ ingredients jalapeno chillies
    2
  • Cooks’ ingredients barbacoa seasoning
    Cooks’ ingredients barbacoa seasoning
    1 tbsp
  • Bold bean co organic white beans
    Bold bean co organic white beans
    700 grams
  • Chicken stock
    Chicken stock
    500 mls
  • Essential sweetcorn
    Essential sweetcorn
    2
  • Waitrose british whole roast chicken
    Waitrose british whole roast chicken
    1
  • Coriander
    Coriander
    25 grams

Nutrition Facts

View nutrition facts
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