Zesty white chilli con pollo
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Zesty white chilli con pollo
This lighter version of the classic chilli con carne is a way to get year-long use out of your slow cooker. Top with smashed tortilla chips, if you like
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (serving (without rice))
Calories
406Kcal
Fat
15gr
Saturates
8gr
Carbs
21gr
Sugars
6gr
Fibre
6gr
Protein
43gr
Salt
3.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 onion, diced
- 2 mild green chillies, deseeded and finely chopped
- 3 garlic cloves, sliced
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp hot chilli powder
- 2 tsp dried marjoram
- 640g skinless chicken thigh fillets
- 800ml chicken stock*, made with 2 stock pots or cubes
- 1 x 400g tin cannellini beans, drained
- 1 x 198g tin sweetcorn
- 100g soured cream
- 2 tsp cornflour
- juice of 2 limes
- a generous handful of fresh coriander
- cooked rice, to serve
- 75g feta, crumbled
Step by step
- Put the onion, chillies, garlic, dried herbs and spices, and chicken in a slow cooker and pour over the stock. Cover and cook on high for 31⁄2 hours (or 5-6 hours on low).
- Remove the chicken to a board and shred, then return to the slow cooker with the cannellini beans, sweetcorn and soured cream. Continue to cook for another 30 minutes.
- To thicken the sauce, remove the liquid with a ladle and place in a saucepan. Slake the cornflour with a little cold water and add to the sauce. Bring to a simmer and cook until thickened. Return to the slow cooker and add the lime juice and most of the fresh coriander. Season to taste.
- Serve the chilli with rice, garnished with the reserved coriander and some crumbled feta. Leftover chilli freezes well. *Use gluten-free stock if required.
