White chilli with chicken
Serves 6
1 tbsp vegetable oil
1 onion, diced
2 garlic cloves, finely chopped
1 green pepper, deseeded and diced
1 small jalapeno pepper, deseeded and diced
2 tsp chilli powder
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
500 g/1 lb 2 oz canned cannellini beans, rinsed and drained
750 ml/11/4 pints gluten-free chicken stock
450 g/1 lb cooked chicken breasts, shredded
juice of 1 lime
25 g/1 oz chopped coriander
Method
1. Heat the oil in a large, heavy-based saucepan over a medium-high heat. Add the onion, garlic, pepper and jalapeno pepper and cook, stirring occasionally, for about 5 minutes or until soft.
2. Add the chilli powder, oregano, cumin and salt and cook, stirring, for about a further 30 seconds. Add the beans and stock and bring to the boil. Reduce the heat to medium-low and simmer gently, uncovered, for about 20 minutes.
3. Ladle about half of the bean mixture into a blender or food processor and purée. Return the purée to the pan along with the shredded chicken. Simmer for about 10 minutes or until heated through.
4. Just before serving, stir in the lime juice and coriander. Serve immediately.
Recipe: 300 Calories or Less, part of Parragon's Love Food range. To see the full range visit www.parragon.com/lovefood. 300 Calories or Less also comes with a daily food tracker, a handy journal for logging your daily diet
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