White Chilli Chicken Con Carne

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White Chilli Chicken Con Carne Style – perfect when you feel like a change from regular chilli con carne!

Prep Time: 15 mins | Cook Time: 40 mins| Total Time: 55 mins

White Chilli Chicken


  • 1 tbsp olive oil
  • 1 regular onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp cumin
  • 1/2 tbsp ground coriander
  • 1 tsp ground ginger
  • 1-2 jalapenos chopped finely (just use one jalapeno and remove the seeds if you don’t like it too hot)
  • 1 yellow bell pepper de-seeded and chopped in chunks
  • 720 ml 3 cups good-quality chicken stock (use fresh stock or bouillon for gluten free)
  • 2 x 300g 10.5oz tins cannellini beans, drained and rinsed
  • 120 ml 1/2 cup milk (semi-skimmed or whole)
  • Meat from one whole cooked chicken shredded (remove the skin)
  • juice of 1 lemon
  • 2 tbsp cornflour cornstarch mixed with 4 tbsp cold water to make a slurry (optional)

To Serve:

  • Boiled rice
  • Tortilla crisps
  • Fresh coriander cilantro roughly chopped
  • Grated cheddar cheese
  • Sour cream
  • Sliced jalapenos


  • Heat the oil in a large saucepan, add in the chopped onion and fry for 6-8 minutes on a medium heat, until the onion softens.
  • Add in the garlic, salt, pepper, cumin, ground coriander, ginger, jalapenos, and yellow pepper chunks. Stir and cook for 3 minutes, until the spices start to release their fragrance.
  • Add in the stock. Bring to the boil and simmer for 10 minutes. Add in the cannellini beans and cook for a further 5 minutes, until heated through.
  • Stir in the milk, then add in the shredded cooked chicken. Bring to the boil again and simmer for 5 minutes. Stir in half the lemon juice, then taste. Add more lemon juice and seasoning if required.
  • If you’d like the sauce to be thicker, stir in half of the cornflour slurry. Add the rest if needed.
  • Turn off the heat and serve over boiled rice with some tortilla crisps. Top with fresh coriander, grated cheddar, sour cream and a few more slices of jalapeno.

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