White Bean Chicken Chili
, Serves 6
A slow-cooker chili of seared chicken and cannellini beans, thickened with mashed beans and finished with cheddar.
| 340 g boneless skinless chicken breasts, cut into 1 1/4-inch / 3 cm pieces | Season chicken, sear until golden | Add all to slow cooker with remaining beans & broth | Cook on low 3 hr–3 hr 30 min | Stir, top with cheddar & toppings | |
| 1/4 tsp salt | |||||
| 1/4 tsp pepper | |||||
| 1 tbsp olive oil (for the chicken) | |||||
| 1 tbsp olive oil (for the vegetables) | Cook onion until tender | Add jalapeño, garlic, oregano, cumin; cook 2 min | |||
| 1 medium onion, chopped | |||||
| 1 jalapeño pepper, seeded and chopped | |||||
| 4 garlic cloves, minced | |||||
| 2 tsp dried oregano | |||||
| 1 tsp ground cumin | |||||
| 170 g cannellini beans, rinsed and drained (to mash) | Mash beans with broth until smooth | ||||
| 120 ml chicken broth (for the mash) | |||||
| remaining cannellini beans (from 2 cans, 425 g each), rinsed and drained | |||||
| 480 ml chicken broth (remaining) | |||||
| 170 g shredded cheddar cheese |
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