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Chicken and Bean Chilli
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
Ingredients
Scale
- 1 tablespoon rapeseed oil
- 1 large onion, finely diced
- 1 clove of garlic, crushed
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 tin of cannellini beans, rinsed and drained
- 1-2 tins of tomatoes (to taste)
- 500g cooked/leftover chicken, shredded or diced,
- chili powder or chopped fresh chilli (to taste)
- 2 teaspoons ground cumin
- 275 ml chicken stock
- Juice of one lime (about 3 tablespoons)
- 50g fresh coriander, chopped
- Salt and pepper to taste
Avocado topping
- 1 ripe avocado, cut into medium dice
- 50g fresh coriander, chopped
- Juice of 2 limes (about 6 tablespoons)
Instructions
- In a food processor, combine half the beans and half of the tomatoes and process until smooth. Set aside. Heat olive oil in a large pot over medium-high heat. Add onions to the pot and cook, stirring, until onions begin to soften, about 2 to 3 minutes. Add red and yellow peppers, stirring, for an additional 2 minutes, then the garlic, softening for a minute or so. Add the chilli element and cumin and stir for 20 seconds. Add chicken stock and stir for 3 to 4 minutes. Add the remaining beans, tomatoes, and the pureed bean mixture to the pot and bring to a boil. Stir in the chicken. Cover, reduce the heat to medium-low and simmer for 15 to 20 minutes so the flavours mix together. Stir in the coriander, lime juice, and season with salt and pepper to taste.
- To make the avocado topping,: toss the avocado, lime juice, and coriander together in a small bowl, seasoning to taste. Serve immediately with a generous spoonful of the avocado garnish, or any other topping of your choice, such as a cooling half fat creme fraiche laced with fresh coriander.