A few weeks ago I was chatting about food with some friends, and we were discussing chilli. Tips and tricks were passed back and forwards, and a few secret ingredients were shared. However, when I mentioned white chilli, there was consternation. Chilli with chicken?! Sacrilege!
My message to you today is, don’t make that mistake. I’ve tried white chilli. It is good! It’s easy to make and feels slightly more healthy than regular chilli, whilst still being comforting. Plus, in this version, you get to play around with toppings. What could be better!
So, keep your beloved chilli con carne recipe. Carry on playing about with it. Try adding different ingredients (I recommend it with a hint of smoky chocolate). But also give chilli blanco a try. You’ll enjoy it!
Ingredients (serves 2)
– 400 g chicken mince (or a mix of chicken and turkey mince)
– 1 small onion
– 2 cloves of garlic
– 1 tablespoon each of ground coriander and ground cumin
– 1 teaspoon chili powder
– 200 g can white beans – drained (I used cannellini)
– 1 lime
– half an avocado
– vegetables of your choice (I used 2 carrots, a leek and 5 small mushrooms)
– 200 ml chicken stock
– 1 tablespoon Chipotle sauce (adjust to suit your taste for spicy food!)
1. Heat a small amount of oil in a large saucepan. Add the onion and soften for 2 minutes, then add the garlic and stir together for a further minute.
2. Stir in the vegetables, put a lid on the pan and leave on a medium heat for about 5 minutes. If the mixture looks dry, add a few tablespoons of water.
3. Add the mince to the pan along with the cumin, coriander and chili powder, and stir until the mince is thoroughly browned.
4. Pour in the chicken stock, beans and Chipotle sauce and season to taste. Leave to simmer for about ten minutes until the sauce is reduced and thick. While this happens, prepare your toppings – grate the cheese, chop the spring onions, lime and avocado half.
5. Chop half an avocado into small pieces and add to the saucepan. Stir in well. This makes your sauce rich and delicious.
6. Finally, squeeze in the juice of a whole lime. Taste again, and serve with the toppings.
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