Chicken and White Bean Chilli

Ingredients for Chicken and White Bean Chilli

• 60ml olive oil

• 325ml chopped onion

• 1 large green pepper, chopped

• 6 garlic cloves, chopped

• 1.0kg skinless boneless chicken thighs, cut into 1/2-inch cubes

• 3 1/2 tablespoons chilli powder

• 2 tablespoons tomato paste

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano

• 2 15- to 450g cans white beans, drained, juices reserved

• 2 425g cans diced tomatoes in juice

• 1/2 cup chopped fresh coriander

How to make Chicken and White Bean Chilli

Heat oil in heavy large pot over medium-high heat. Add onion, pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chilli powder, tomato paste, cumin, and oregano. Add beans, 240ml reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chilli is thickened, about 25 minutes. If chilli is too thick, add more bean juices by tablespoonfuls to thin. Season chilli to taste with salt and pepper. Mix in coriander and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.