Plat
White Chicken Chili
50 minPour 6Nutri-Score B€€
B
50 min
50 minWhite Chicken Chili
ce qu’il vous faut
Ingrédients
chicken breast (diced)Viandes3 morceaux
cannellini beans (canned, drained and rinsed)Épicerie400 g
onion (diced)Fruits et légumes1 morceau
red bell pepper (diced)Fruits et légumes1 morceau- jalapeños (minced)Fruits et légumes3 morceaux
- frozen sweet corn (frozen)Fruits et légumes200 g
garlic (minced)Fruits et légumes4 morceaux
flourÉpicerie30 g
cumin (ground)Épices10 g
ancho chili powderÉpices5 g- smoked paprikaÉpices2,5 g
- cayenneÉpices1 g
oregano (dried)Épices1 g
saltÉpices5 g
pepper (ground)Épices2 g- chicken stockÉpicerie750 ml
- neutral oilÉpicerie30 ml
- fresh cilantro (chopped)Fruits et légumes30 g
par portion
Nutrition
218kcal
- Glucides
- 16 g
- Protéines
- 22 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Spatule
pas à pas
Préparation
- Étape 1
Sauté the vegetables
- Heat the neutral oil in a stockpot over medium heat.
- Add the onion, red bell pepper and jalapeños and cook until softened.
- Add the minced garlic and cook until fragrant.
- Étape 2
Toast the spices
- Stir in the cumin, ancho chili powder, smoked paprika, cayenne and oregano.
- Cook, stirring, until the spices are fragrant.
- Étape 3
Make the roux
- Sprinkle the flour over the vegetables and stir to coat.
- Cook, stirring constantly, to remove the raw flour taste.
- Étape 4
Add the stock
- Slowly pour in the chicken stock while stirring to avoid lumps.
- Season with salt and pepper.
- Étape 5
Add chicken, beans and corn
- Add the diced chicken, cannellini beans and frozen sweet corn.
- Stir everything together.
- Étape 6
Simmer the chili
- Bring to a gentle simmer and cook until the chicken is cooked through and the chili has thickened, stirring occasionally.
- Étape 7
Finish and serve
- Stir in the fresh cilantro.
- Taste and adjust the seasoning, then serve.