m+ plate: White Bean Chilli Chicken for Cold Nights and Christmas Gatherings
At this time of year, when weeknights feel short and weekends fill with hosting, a dish that is both cosy and effortless becomes essential. This white bean chilli chicken is exactly that. Light yet warming, quick to pull together and ideal for serving in generous bowls, it works just as well for a midweek family dinner as it does ladled out at a casual Christmas party.
The recipe comes from Pulse by Eleanor Maidment, a book that repositions beans, peas and lentils as the heroes they should be. Affordable, filling and full of flavour, pulses turn this chilli into something comforting without ever feeling heavy. Brightened with lime, coriander and a creamy finish, it’s a dish that tastes fresh even in the depths of winter.
Serve it simply with tortilla chips or build it up with rice, avocado and Cheddar. Either way, it earns repeat status.
White Bean Chilli Chicken
Serves 4
Ingredients
2 tbsp olive oil
1 onion, diced
4 garlic cloves, finely chopped
2 green or jalapeño chillies, 1 finely chopped and 1 sliced (deseeded if liked)
large handful of coriander, stalks finely chopped and leaves to garnish
1¼ tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 x 400g can cannellini beans, drained and rinsed
350ml chicken stock
Juice of 1 lime
400g shredded, cooked chicken
4–5 tbsp soured cream
Sliced avocado
Grated Cheddar
Tortilla chips
Method
Heat the oil in a large sauté or frying pan over medium-high heat.
Fry the onion and garlic with a pinch of salt for 8–10 minutes until soft and turning golden.
Add the chopped chilli, chopped coriander stalks and spices and cook for 2 minutes more.
Stir in the beans, then pour in the stock. Simmer for 4–5 minutes until reduced by half. Add the juice of half the lime and the shredded chicken, then fold through the soured cream.
Taste and adjust the seasoning with more salt and lime juice, then simmer for a final minute.
Serve in warm bowls, with or without rice, and finish with the sliced chilli, coriander leaves, avocado and grated Cheddar.
Tortilla chips on the side are essential.
M+ TIP - Any white bean works here — butter beans, haricots, even kidney or black-eyed beans if that is what you already have.
Pulse by Eleanor Maidment
A modern, inspiring guide to cooking with pulses, showing how beans, lentils and peas can transform everyday meals into something nourishing, affordable and genuinely delicious. With 75 recipes and expert insight into their health and environmental benefits, it turns humble pulses into an essential, aspirational staple for every kitchen.