I love putting a twist on classic comfort foods, and this white bean chicken chilli has become one of my favourites. It’s packed with protein, full of flavour, and the perfect recipe to make ahead for busy weeks because it tastes even better the next day.
Don’t skip the toppings either, they really bring everything together! Make sure to save for later and try for yourself☝🏼
•553 kcals per serving •38g PRO, 39g CHO, 28g FAT
Serves 4: -400g of uncooked chicken breasts -Salt/pepper -Oil spray -1 tbsp of olive oil -3 cloves of garlic, minced -1 onion, finely diced -1 tbsp of cumin -1-2 tsp of chilli powder (depending on how spicy you like it) -1 tsp of onion salt/powder -1 tsp of garlic powder -1/2 tsp of paprika -1 tin of butter beans, drained -1 tin (285g) of sweetcorn, drained -1 tin of cannellini beans, drained -1 litre of chicken stock -Juice of 1 lime -100ml of light cream Toppings (for 4 people): -60g of crème fraiche -1 avocado, diced -Jalapeños -50g of cheddar, grated -Fresh coriander
Method: 1. Season chicken with salt and pepper. Spray with oil and air fry or cook in the oven at 180 C for 15-20 minutes or until cooked through. Shred once cooked. 2. Heat a pot on medium heat and add oil. Add garlic and onion and fry for 5 minutes. Add the spices and fry for another 5 minutes. 3. To the pot, add butter beans, sweetcorn and cannellini beans. Mix well. 4. Add the shredded chicken to the pot along with the chicken stock and lime juice. Season with salt and pepper. Bring to a boil and reduce the heat to simmer for 15-20 minutes. 5. Then pour in the cream and simmer for another 10 minutes. 6. Divide into 4 portions and top crème fraiche, avocado, jalapeños, cheddar, and coriander. 7. Serve on its own or with tortilla chips (not included in calories).
1 Comment
White Bean Chicken Chilli 🌶️
I love putting a twist on classic comfort foods, and this white bean chicken chilli has become one of my favourites. It’s packed with protein, full of flavour, and the perfect recipe to make ahead for busy weeks because it tastes even better the next day.
Don’t skip the toppings either, they really bring everything together! Make sure to save for later and try for yourself☝🏼
•553 kcals per serving
•38g PRO, 39g CHO, 28g FAT
Serves 4:
-400g of uncooked chicken breasts
-Salt/pepper
-Oil spray
-1 tbsp of olive oil
-3 cloves of garlic, minced
-1 onion, finely diced
-1 tbsp of cumin
-1-2 tsp of chilli powder (depending on how spicy you like it)
-1 tsp of onion salt/powder
-1 tsp of garlic powder
-1/2 tsp of paprika
-1 tin of butter beans, drained
-1 tin (285g) of sweetcorn, drained
-1 tin of cannellini beans, drained
-1 litre of chicken stock
-Juice of 1 lime
-100ml of light cream
Toppings (for 4 people):
-60g of crème fraiche
-1 avocado, diced
-Jalapeños
-50g of cheddar, grated
-Fresh coriander
Method:
1. Season chicken with salt and pepper. Spray with oil and air fry or cook in the oven at 180 C for 15-20 minutes or until cooked through. Shred once cooked.
2. Heat a pot on medium heat and add oil. Add garlic and onion and fry for 5 minutes. Add the spices and fry for another 5 minutes.
3. To the pot, add butter beans, sweetcorn and cannellini beans. Mix well.
4. Add the shredded chicken to the pot along with the chicken stock and lime juice. Season with salt and pepper. Bring to a boil and reduce the heat to simmer for 15-20 minutes.
5. Then pour in the cream and simmer for another 10 minutes.
6. Divide into 4 portions and top crème fraiche, avocado, jalapeños, cheddar, and coriander.
7. Serve on its own or with tortilla chips (not included in calories).
Enjoy!