Summer chicken chilli

Summer chicken chilli

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.

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HealthyLow in saturated fatHigh protein1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp sunflower oil
  • 1 bunch salad onions, thinly sliced, green and white parts separated
  • 2 Cooks’ Ingredients Jalapeño Chillies, deseeded and chopped
  • 1 tbsp Cooks’ Ingredients Barbacoa Seasoning
  • 700g jar Bold Bean Co Organic White Beans
  • 500ml chicken stock
  • 2 Essential Sweetcorns, kernels cut from the cobs
  • 1 British whole roast chicken, meat only (or 600g leftover chicken)
  • 25g pack coriander, leaves
  • Tortilla chips or cooked rice, to serve

Method

  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.

  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.

  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.

  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.

Cook’s tip

Use a 326g can Essential Sweetcorn instead of fresh cobs when they’re not in season. 

Nutritional

Typical values per serving (excluding rice or tortilla chips) when made using specific products in recipe

Energy

1,433kJ/ 342kcals

Fat

10.8g

Saturated Fat

2.6g

Carbohydrates

19.7g

Sugars

2.8g

Fibre

10.7g

Protein

36.1g

Salt

2.5g

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