White Bean Chicken Chilli
White Bean Chicken Chilli is a delicious dish which sits somewhere between a stew and a soup. It is packed full of flavour and provides a nice warmth from the jalapeños. Even better, the spice can be ramped up or dulled down to suit any taste.
This chicken chilli is one of my all-time favourite recipes, that never fails to deliver. And although it is a cosy, hearty dish that is perfect for the cooler months, its simplicity and versatility sees that it is on our table all year round. Not only that, but it is also a budget friendly dish that is so easy to whip up. Making it a great dish when cooking for a crowd. I hope you enjoy this chicken chilli as much as I do.
Chicken Chilli on a School/Work Night
The night before, place all the ingredients into a container, cover and refrigerate. Before you head out the next morning start the chicken chilli cooking. Pour the contents of the container into the slow cooker, cover and turn onto low. The aroma when you return in the afternoon is to die for. The trouble now is waiting for dinnertime to eat it.
Why not cook a double batch? You can turn leftovers into White Chicken Chilli Enchiladas or wrap in puff pastry and bake White Chicken Chilli Parcels. That’s another weeknight catered for (or maybe two!), making your busy life hopefully a little less hectic.
Feedback: How did you like my version of White Bean Chicken Chilli? Leave a comment below so I can read about it. Cheers, Elby!
Want a taste of something more? If you liked this dish, you’ll also like my Chicken Chilli Soup and other easy One Pot wonders and follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
White Bean Chicken Chilli
A deliciously warming dish packed full of flavour – not for the faint-hearted!
8
servings15
minutes2
hours40
minutes2
hours55
minutesStop your screen from going to sleep
Ingredients
2 tsp oil
2 cloves garlic, chopped
1 tbsp cumin
2 tsp smoked paprika
½ tsp rosemary
¼ tsp caraway or fennel seeds (optional)
3 cups chicken stock (salt-reduced)
400 gram canned diced tomatoes
800 grams canned cannellini beans plus juice (approximately, don’t worry if your cans are a little heavier)
1 cup sliced chargrilled peppers (see Note 1)
¼ cup sliced jalapeños (see Note 1)
1 whole cooked chicken, shredded
250 grams cheese, cubed
2 tsp sugar
½ tsp pepper
Directions
- Stovetop Instructions
- Heat the oil in a large pot on medium-high and add the onions, cook for 1 minute. Add the garlic, cumin, paprika, rosemary and seeds. Cook for a further minute.
- Stir in the remaining ingredients. Cover and simmer on low for 3-4 hours. Remove lid for the last half hour if you want it to reduce further.
- Slow-cooker Instructions
- Place all ingredients into a slow cooker. Cover and cook on low for 6 hours | high for 3-4 hours.
To Serve
Serve with sour cream, coriander and crusty bread.
Check out my other One Pot wonders for more delicious meals.
Notes
- Note 1: You can buy both the peppers and jalapeños pre-sliced in bottles (in the supermarket and sometimes certain delicatessens).