Chicken and white bean chilli

1 hour 30 minutes


  • 8 chicken thighs, skinless and boneless
  • 2l chicken stock
  • 2 tbsp of vegetable oil
  • 1 onion, diced
  • 1 green pepper, sliced
  • 4 garlic cloves, sliced
  • 1 jalapeño, sliced
  • 1 tsp dried oregano
  • 1 pinch of cumin seeds
  • 350g of cannellini beans, soaked in cold water overnight (or 2 tins of cannellini beans, drained)
  • 1 lime, juiced
  • salt
  • pepper

To garnish

  • 1 handful of coriander leaves, roughly chopped
  • 2 spring onions, sliced
  • 4 tbsp of sour cream
  • 100g of tortilla chips, crushed


Begin by poaching the chicken. Heat the chicken stock to a gentle simmer then add the chicken thighs. Gently poach for 8 minutes
Meanwhile, heat the vegetable oil in a large pan then add the diced onion, pepper, garlic, jalapeño, oregano and cumin seeds and cook until soft and without colour (about 8 minutes)
Lift the chicken out of the stock with a slotted spoon and set aside. Add the beans to the pan with the vegetables and pour in the stock. Simmer on a low heat for 1 hour or until the beans are cooked through – if you are using tinned beans, then you can cook for less time (around 30–40 minutes)
Slice the chicken thighs into small strips, then add them into the pan with the beans
Taste the chilli and season with salt, pepper and a squeeze of lime juice
Divide the chilli between bowls and top with fresh coriander, spring onions, sour cream and crushed tortilla chips