White Bean Chilli with Shredded Chicken Recipe

This is one of my favourite quick and easy recipes all year round and the twins love it too! I adapted it from a Waitrose Weekend recipe and we enjoy this often, with or without the shredded chicken. It's easy to make it suitable for vegetarians or vegans too by leaving out the chicken, sour cream & swapping the stock.

This is one of my go-to party recipes, usually served up at Halloween alongside a beef brisket chilli, rice and a guacamole graveyard! Photos to follow...

Serves 6-8


1 tbsp olive oil

2 onions, finely chopped

1 green chilli, finely chopped

Small bunch of coriander, stalks & leaves, finely chopped

4 teaspoons ground cumin

2 cloves garlic, finely chopped

4 cans of cannellini beans, rinsed and drained

500ml chicken or vegetable stock

Salt, to taste

Juice & zest of 1 lime

To Serve:

Sour cream (optional)

Salted tortilla chips (I particularly love the "Hint of Lime" Doritos)

Shredded chicken (optional)


Heat the olive oil in a large pan and gently fry the garlic for 2-3 minutes. Add the chopped coriander stalks, ground cumin, chopped green chilli and chopped garlic and fry for another 2-3 minutes.

Add the stock and beans and bring to the boil. Simmer for 8 minutes then stir in the lime zest & juice. Top with shredded chicken, if using. Serve sprinkled with coriander leaves, a dollop of sour cream and tortilla chips.


I have a fab new recipe to share, this time using black beans! I don't have any photos so just thought I'd tag it onto this blog post for now ;)

Black Beans for Tacos (serves plenty at a party but we had no leftovers!)