Chicken & White Bean Chilli

Shredded chicken and cannellini beans in a creamy, cumin-scented broth with green pepper, corn and lime.
Prep: 10 min · Cook: 35 min · 4 servings

• 500g chicken breast
• 480g cooked cannellini beans, drained and rinsed
• 150g onion, diced
• 200g green pepper, diced
• 160g sweetcorn, drained
• 600ml chicken stock
• 150g plain 0% Greek yogurt
• 10g olive oil
• 9g garlic, minced
• 4g ground cumin (2 tsp)
• 1g dried oregano (1 tsp)
• 30g lime juice
• 10g fresh coriander, chopped
• 1g salt, or to taste

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the onion and pepper for 6–8 minutes until softened. Add the garlic, cumin and oregano; cook for 1 minute.

2. 2

   Add the stock and chicken breasts. Bring to a gentle simmer, cover and cook for 15–20 minutes, turning once, until the thickest part of each breast reaches 74°C.

3. 3

   Transfer the chicken to a clean board. Add the beans and sweetcorn to the saucepan. Mash about a quarter of the beans against the side of the pan to thicken the broth, then simmer for 5 minutes.

4. 4

   Shred the cooked chicken with two forks and return it to the pan. Take the pan off the heat. Mix the yogurt with a few spoonfuls of warm broth, then stir it into the chilli; do not boil after adding it.

5. 5

   Stir in the lime juice. Taste before adding salt because stock varies in saltiness. Divide between four bowls and finish with coriander.

Storage & reheating

Refrigerate in shallow containers within 2 hours at 4°C or below and keep for up to 3 days. Freeze for up to 2 months for best quality; for a smoother texture, freeze before adding yogurt and add it after reheating. Thaw overnight in the fridge. Reheat gently in a saucepan, stirring, until all of the chilli reaches 74°C; add a splash of water if thick.

Substitutions

For a dairy-free version omit the yogurt and mash extra beans. Add chilli flakes to taste if you prefer heat; nutrition changes with swaps.

Estimated nutrition per serving

414 kcal · 44g protein · 43.0g carbs · 7.4g fat · 10.1g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance