NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

White bean chili

Moderate

45

minutes

For

4-6

servings

To the cook

This goes in

  • 350g planted.chicken, cut into strips
  • 3 tablespoons vegetable oil
  • 2 onions (diced)
  • 4 red chillies (seeded and diced)
  • 1 tablespoon ground cumin
  • 1 1⁄2 teaspoon chili powder
  • 3⁄4 teaspoon smoked paprika
  • 1⁄2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 cloves garlic (diced)
  • 2 tablespoons flour
  • 500 ml vegetable stock
  • 3 cans cannellini beans (drained and rinsed)
  • 1 tablespoon lime juice
  • 125 ml cream
  • Coriander
  • Grated cheese
  • Sour cream
  • Lime wedges

Marinade

Ingredients

  • 1 tablespoon sunflower oil
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1⁄2TL garlic powder
  • Salt & pepper

Ingredients

Preparation

  1. Mix the ingredients for the marinade in a bowl with the planted.chicken.
  2. Heat a tablespoon of oil in a large pot. Add onions, chilies, cumin, chili powder, smoked paprika powder, cayenne pepper and ½ teaspoon salt and sauté until onions and chilies are soft. Add garlic and sauté for another 30 seconds.
  3. Stir in sour cream and cook for one minute, then slowly add the vegetable stock.
  4. Add two cans of cannellini beans and mash them in the pot with a potato masher until they take on a viscous consistency.
  5. Add the remaining can of cannellini beans as well as lime juice and ½ teaspoon salt. Switch to low heat and simmer for 20 minutes.
  6. Meanwhile, heat 1 tablespoon of sunflower oil in a pan and sauté planted.chicken until golden brown (5 minutes).
  7. Stir the double cream into the pot with the chillies and add planted.chicken.
  8. Serve immediately with pieces of lime, coriander, cheese and sour cream.

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