This is definitely one of those golden recipes that I will make again and again. It is simple and easy to make and everyone loved it!
I’ve started to feel quite cosy about the weather changing and have enjoyed sitting with a blanket on the sofa scrolling through recipe books. This week I have enjoyed taking some dinner inspiration from 100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food Cookbook by Lisa Leake. This is one of my favourite cookbooks, along with her first one. They are all whole food recipes that the whole family can enjoy.
Lisa has a White Chicken Chilli recipe that looked so delicious, so I decided to make one of my own and it was a huge hit. I like it better than regular chilli and I can’t believe that I have never tried to make it before.
If you are ready for some warming comforting food then this is the recipe for you. Make it fun for the kiddos by serving a bunch of different toppings for them to add to their chilli. My boys like cheese, soured cream or yoghurt, coriander, diced tomatoes, salsa or jalapeños (those are for my husband). You can also add a second tin/carton of beans if you need this meal to stretch further.
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Clean Eating White Bean Chicken Chilli
- Yield: 4 Servings
Serve this chilli with a bunch of different toppings like cheese, soured cream or yoghurt, coriander, diced tomatoes, salsa or jalapeños.
- 1 tsp Oil of choice I used olive oil
- 1 Onion finely diced
- 1 Celery Stalk thinly sliced
- 500-600 grams Chicken Breast diced into bitesize pieces
- 2 Garlic Cloves minced/finely grated
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1/4 - 1 tsp Mild Chilli Powder
- 1 pinch Cayenne Pepper
- 500 ml Stock
- 100 grams Frozen Corn
- 1 tin/carton White Beans Haricot, Canellini or butter beans
- Place the oil into a non stick lidded saucepan and add the onion and celery. Cook over a medium low heat for 3-5 minutes.
- Add the chicken and continue to cook until the chicken is no longer pink.
- Stir in the garlic and the spices and pour over the stock.
- Add the corn and the beans and bring to the boil.
- Once bubbling, reduce the heat to low and simmer gently with the lid on for 20 minutes.
- After 20 minutes, take out 2 ladles of the mixture, (without the chicken) and blend with a hand blender.
- Add the blended mixture back to the saucepan and stir to combine. (This should help to thicken the sauce).
- Once combined, serve over wholegrain rice and top with your favourite chilli toppings.