White Chicken Chilli

Melissa Hemsley

A more standard, tomato-based chilli seems to get all the limelight, but this white chicken chilli from Melissa Hemsley's brand new cookbook REAL HEALTHY is a much lighter way to ease into the colder months.
Melissa's book provides easy, accessible + DELICIOUS ways to unprocess your diet with everyday recipes, just like this one. It's great to batch cook, and you can switch the toppings up based off of what you have in the fridge or cupboards to pack in those extra punches of flavour + goodness.
Grab yourself a copy HERE for much more deliciousness just like this one.

Feeds: 4

Takes: 1 hours

Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil, plus extra if needed
2 onions, finely chopped
2 yellow peppers, diced
4 garlic cloves, finely sliced
2 tsp ground cumin
1 tsp dried oregano
1⁄4 tsp cayenne pepper or chilli flakes, to taste
1.2 litres vegetable or chicken stock
1 x 570g jar Organic White Beans - with their bean stock (or 2 x 400g tins of cannellini or butter beans, drained)
200g frozen sweetcorn
Juice of 1 lime, plus a little zest if you like
Sea salt and black pepper

Optional Toppings

Soured cream or yoghurt
Fresh coriander and/or spring onions, sliced
Sliced avocado
Sliced radishes or cucumber
Lime wedges
Jarred jalapeño slices or chilli flakes

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Season the chicken thighs on both sides with salt. Heat the olive oil in a large pot and, once warm, add the chicken thighs, skin-side down. Cook for 10–12 minutes over a medium-high heat until very well browned, then turn and cook on the other side for 2–3 minutes. Lift out of the pot and set aside on a large plate.
step 2
The chicken should have given out plenty of fat but if not, add a splash of olive oil to the pot and, once warm, add the onions, peppers and a pinch of salt and pepper. Fry for about 12 minutes over a medium heat until very soft, stirring every so often. Add the garlic, fry for a minute, then add the cumin, oregano and cayenne or chilli flakes and fry for 2 minutes, stirring regularly.
step 3
Return the chicken thighs to the pot and pour in the stock. Simmer for 25 minutes, then add the beans and continue to cook for another 10 minutes.
step 4
Remove the chicken thighs once cooked through and take the meat off the bones and shred. Set aside, discarding the chicken skin if you wish. Use a potato masher or the back of your wooden spoon to crush roughly a third of the beans (this will help thicken the chilli).
step 5
Add the frozen sweetcorn, then cook for 5 minutes or so until tender. Remove from the heat, add the chicken, lime juice, plus a little zest if you like, and taste for seasoning.
step 6
Ladle into bowls and finish with the toppings you like.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans

White Chicken Chilli

Ingredients

Optional Toppings

Made with: Organic White Beans

Directions

More Recipes

Made with:
Organic White Beans