Summer chicken chilli

Name: Summer chicken chilli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tbsp sunflower oil; 1 bunch/es salad onions, thinly sliced, green and white parts separated; 2 Cooks’ Ingredients Jalapeño Chillies, deseeded and chopped; 1 tbsp Cooks’ Ingredients Barbacoa Seasoning; 700 g jar Bold Bean Co Organic White Beans; 500 ml chicken stock; 2 Essential Sweetcorns, kernels cut from the cobs; 1 British whole roast chicken, meat only (or 600g leftover chicken); 25 g pack coriander, leaves; Tortilla chips or cooked rice, to serve

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.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh protein1 of your 5 a day

Serves6
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp sunflower oil
1 bunch/es 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

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