White Chilli

Yes you heard right! I saw this on an American TV show and thought I need this in my life. Recipe searches were largely American with baffling ingredients and two CANS of chillies so I found a relatively recognisable recipe and adapted a bit. It ain't pretty but my word it's tasty.

I actually think, if you're that way inclined, you don't need the chicken in this and it would be a great veggie dish. Just swap the chicken stock for veg.

Ingredients

• 1 tbsp olive oil

• 6 x chicken thighs, chopped

• 1 onion, peeled and chopped

• 2 cloves garlic, peeled and minced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1.5 tbsp cumin

• 1/2 tbsp ground coriander

• 1 tsp ground ginger

• 3 - 4 jalapenos, chopped finely

• 1 pepper, de-seeded and chopped in chunks

• 720ml (3 cups) chicken stock

• 1 tin cannellini/white kidney beans , drained and rinsed

• 1 tin sweetcorn, drained and rinsed

• 120ml (½ cup) milk

• 2 tbsp cream or soured cream

• 1 tbsp fresh lime juice
  

To Serve

• Grated Monterey jack cheese

• Sour cream

Method

1. Heat the oil in a large pan

2. Add in the chopped onion and fry for 5-6 minutes on a medium heat, until the onion softens.

3. Add in the garlic, salt, pepper, cumin, ground coriander, ground ginger, chopped jalapeños and pepper.

4. Stir and cook for 3 minutes, until the spices start to release their fragrance.

5. Add in the chicken stock and chicken thigh.

6. Bring to the boil and simmer for 10 minutes.

7. Add in the beans and sweetcorn and cook for a further 5 minutes.

8. Stir in the milk.

9. Bring to the boil again and simmer for 5 minutes.

10. Stir through the cream and lime juice.

11. Sprinkle on cheese and add a big blob of soured cream.

12. Serve with rice, tacos, or anything else you're feeling!