White Chicken Chilli (2024)

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By Nicky Corbishley

• ▢ 1 tbsp olive oil
• ▢ 1 regular onion peeled and chopped
• ▢ 2 cloves garlic peeled and minced
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper
• ▢ 1 ½ tbsp cumin
• ▢ ½ tbsp ground coriander
• ▢ 1 tsp ground ginger
• ▢ 2 jalapenos chopped finely (just use one jalapeno and remove the seeds if you don’t like it too hot)
• ▢ 1 yellow bell pepper de-seeded and chopped in chunks
• ▢ 720 ml (3 cups) chicken stock
• ▢ 600 g (21 oz) tinned (cooked) cannellini beans drained and rinsed
• ▢ 120 ml (1/2 cup) milk full fat or semi-skimmed
• ▢ meat from one whole cooked chicken shredded (remove the skin) – this is about 500g (1.1lbs)
• ▢ 1 tbsp fresh lime juice
• ▢ 2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry (optional)

To Serve:

• ▢ boiled rice
• ▢ tortilla crisps
• ▢ fresh coriander cilantro roughly chopped
• ▢ grated cheddar cheese
• ▢ sour cream
• ▢ sliced jalapenos

• Heat the oil in a large saucepan, add in the chopped onion and fry for 5-6 minutes on a medium heat, until the onion softens.

  1 tbsp olive oil, 1 regular onion

• Add in the minced garlic, salt, pepper, cumin, ground coriander, ground ginger, chopped jalapeños, and the yellow pepper chunks.

  2 cloves garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 1/2 tbsp cumin, 1/2 tbsp ground coriander, 1 tsp ground ginger, 2 jalapenos, 1 yellow bell pepper

• Stir and cook for 3 minutes, until the spices start to release their fragrance.

• Add in the stock. Bring to the boil and simmer for 10 minutes. Add in the cannellini beans and cook for a further 5 minutes, until heated through.

  720 ml (3 cups) chicken stock, 600 g (21 oz) tinned (cooked) cannellini beans

• Stir in the milk, then add in the shredded cooked chicken. Bring to the boil again and simmer for 5 minutes.

  See Also

  The Best White Chili With Chicken Recipe

  120 ml (1/2 cup) milk, meat from one whole cooked chicken

• Stir in the 1 tbsp of fresh lime juice.

  1 tbsp fresh lime juice

• If you'd like the sauce to be thicker, stir in half of the cornflour slurry. Add the rest if needed.

  2 tbsp cornflour (cornstarch)

• Turn off the heat and serve over boiled rice with some tortilla crisps. If you like toppings, try some of these suggestions: fresh coriander, grated cheddar, sour cream, avocado, red onion, and jalapeno slices.

  boiled rice, tortilla crisps, fresh coriander, grated cheddar cheese, sour cream, sliced jalapenos

Can I make it ahead?

Yes! Make the chilli (don’t add any toppings), then quickly cool, cover and refrigerate for up to 2 days.

Reheat in a pan until piping hot, then add the toppings.

Can I freeze it?

Yes, this chilli freezes really well. Make the chilli (don’t add any toppings), then quickly cool, cover and freeze.

Defrost in the refrigerator overnight, then reheat in a pan until piping hot before adding your toppings.

Ingredient swaps

• Use cooked shredded pork or chicken thighs (instead of the shredded meat from a whole chicken).
• Swap out the yellow bell pepper for red or green peppers
• Swap out the cannelini beans for butter beans or haricot beans. You could even use red kidney beans if you like.
• Add extra veg – such as courgette or canned or frozen sweetcorn. Add them in with the yellow peppers.

How to scale up and scale down this recipe

You can half or double the recipe using the same ratios of ingredients.
If you’re doubling the recipe, it will take 5-10 minutes longer to cook altogether (slightly longer time to soften the onions and heat through the chilli).

Nutritional Information is per serving (serves 4) – without the serving suggestions of rice, cheese, sour cream, tortilla chips, coriander or jalapenos.