Comfort food · Poultry · Stew

Chicken and White bean Chilli

This is a lighter version of the traditional beef and beans chilli.  It’s perfect for the warmer months and is surprisingly healthy, filling and delicious.  Serve it with corn chips, corn bread or even a bead or rice.  I like it warm ( not too hot) straight from a bowl.  So here goes !

Ingredients:

1 lb of chicken thighs, poached and shredded

2 cans of butter beans ( any white bean will do)

2, 7oz cans of salsa verde

1 medium onion chopped

1 Tbsp of chopped garlic

1 Tbsp of cumin, chilli powder and oregano

1 Tbsp of olive oil

salt and pepper to taste.

Method:

First you will need to poach and shred your chicken.  For a short cut, you could use a store-bought roasted chicken and shred it.

Heat olive oil in a pan and saute the onions till pale golden.

Add all the spices and saute with the onions for a good 5-10 mins

Then add the chicken and the salsa verde and saute for another 10 mins

Add the beans and about 3-4 cups of water ( you could adjust the amount depending on how much chilli you want to make or how thick you want it to be)

Simmer for 20 mins and serve warm !!!

5 thoughts on “Chicken and White bean Chilli

  1. This looks great! It’s funny you posted this recipe last Wednesday because I made white bean chicken chili for the first time on the very same day and was writing up a recipe for it!

    Like

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