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Cosy White Bean & Pulled Chicken Chilli

This savoury white bean chilli with pulled chicken is super easy to make at home and is perfect for the cold nights ahead! 🙂

Ingredients

2 Kallo Organic Chicken Stock Cubes

4 tablespoons olive oil

2 chicken breasts

1 onion, diced

1 garlic, finely chopped

1 red pepper, diced

1 teaspoon smoked paprika

1 teaspoon dried oregano

2 teaspoons chilli powder

1 teaspoon cumin

1 courgette, cubed

350g butternut squash, peeled & cubed

240g white kidney beans

120g sweet corn

To serve

Sour cream

Avocados, chopped

Tomatoes, chopped

Tortilla chips

Jalapeños, sliced

Preparations

1. Preheat the oven to 190ºC.

2. Crumble a Kallo Organic Chicken Stock Cube into a bowl and pour 2 tablespoons of olive oil over it. Stir to fully combine.

3. Rub the mix over the chicken breasts and tightly wrap in a foil parcel. Place into a baking tray and cook for 20–25 minutes, or until cooked through.

4. Meanwhile, place a large pot over medium heat and add 2 tablespoons of olive oil. Add the onion, garlic, and red pepper. Stir and cook for 6–8 minutes.

5. Add the spices and cook for 2 minutes.

6. Add the courgette and butternut squash. Cook stirring for a further 2 minutes minutes, then add the beans and gently stir.

7. Add 1 litre of water and the remaining Kallo Organic Chicken Stock Cube. Stir and simmer for 10 minutes, or until the butternut squash is tender.

8. Once the chicken is cooked, remove from the oven and shred using two forks.

9. Add chicken to the chilli along with the sweet corn. Stir and bring to a simmer.

10. Cook for a further 5 minutes.

11. Season to taste.

12. Serve with all your favourite chilli toppings and enjoy!