White Bean Chicken Chili
105 min456 kcal each
A creamy-looking but dairy-light chili of chicken, white beans and corn, with cumin and oregano. Topped with yogurt.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- White beans, dry200 g
- Onion1 piece
- Green or red bell pepper1 piece
- Sweetcorn kernels150 g
- Garlic3 clove
- Olive oil1 tbsp
- Lime juice1 tbsp
- Greek yogurt, plain, low-fat100 g
- Fresh coriander10 g
- Ground cumin2 tsp
- Dried oregano1 tsp
- Chili powder1 tsp
- Salt1 tsp
- Water1½ l
Method
Prep 15 min · cook 90 min- Soak the beans overnight, then drain.
- Soften the onion and pepper in the oil, add the garlic and spices, then the beans and water. Simmer for 60 minutes.
- Add the whole chicken breasts and simmer for 20 minutes more, then shred the chicken back into the pot.
- Mash a ladle of beans against the side to thicken the chili, and stir in the corn for 5 minutes.
- Finish with lime juice and serve with yogurt and coriander.
Nutrition
per servingCal
456
Protein
48g
Carbs
45g
Fat
9.71g
Of 7.6g of sugar per serving, 0g is added sugar.
Of 9.7g of fat per serving, 2.3g is saturated.
