A mild white-bean chicken chilli with sweetcorn, green pepper and lime. Mash a portion of the beans to thicken the broth.
White beans thicken the broth
Mashing a portion of the beans gives the chicken chilli body while keeping the method simple. Lime and coriander finish each bowl.
Serving and preparing ahead
Divide into four portions. Cool promptly in shallow containers when preparing ahead, and add any extra sides to your shopping list separately.
White Chicken Chili
Description
A mild white-bean chicken chilli with sweetcorn, green pepper and lime. Mash a portion of the beans to thicken the broth.Ingredients
Instructions
Heat oil in a large saucepan and soften onion and green pepper for 7 minutes. Add garlic, cumin, oregano and chilli flakes for 1 minute.
Add chicken and stir for 3 minutes. Pour in the stock and bring to a simmer.
Mash one quarter of the drained beans with a fork. Add mashed and whole beans and the sweetcorn to the pan.
Simmer gently for 15–20 minutes, stirring occasionally, until the broth thickens and chicken reaches 75°C for 30 seconds. Add a little water if the mixture becomes too thick.
Stir in lime juice and coriander. Taste before adding the salt, since the stock may already provide enough. Divide into four bowls.
Note
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Check stock and tinned-food labels, including possible celery.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
