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🍽️ Chicken Chili with White Beans and Cornbread

412 kcal · 30 min · 4 servings

Ingredients

• 600 g turkey breast fillet
• 2 green chili peppers (mild)
• 1 onion
• 1 clove garlic
• olive oil
• 1 tbsp cornstarch
• 400 ml chicken broth
• 100 ml whipping cream
• 250 g white beans (can)
• salt
• pepper (from the mill)
• parsley (for garnish)

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Wash the chili peppers under running water.
5. 5. Halve the chili peppers lengthwise.
6. 6. Remove the seeds from the chili peppers.
7. 7. Cut the deseeded chili peppers into thin strips.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Dice the onion finely.
11. 11. Dice the garlic clove finely.
12. 12. Heat 1 to 2 tablespoons of oil in a pot.
13. 13. Sear the chicken meat in the oil until brown.
14. 14. Remove the seared meat from the pot.
15. 15. Set the meat aside.
16. 16. Add another 1 to 2 tablespoons of oil to the same pot.
17. 17. Sauté the diced onions briefly in the oil.
18. 18. Add the chili strips to the pot.
19. 19. Add the diced garlic to the pot.
20. 20. Sauté the vegetables until fragrant.
21. 21. Sprinkle the vegetable mixture with the cornstarch.
22. 22. Deglaze everything with the broth.
23. 23. Let the sauce thicken slightly for about 10 minutes.
24. 24. Stir the sauce occasionally while it thickens.
25. 25. Add more broth if necessary.
26. 26. Stir the cream into the sauce.
27. 27. Add the chicken meat back into the pot.
28. 28. Rinse the white beans.
29. 29. Drain the beans.
30. 30. Add the beans to the chili.
31. 31. Let everything simmer gently on low heat for about 10 minutes.
32. 32. Season the chili to taste.
33. 33. Serve the chili with cornbread on the side.

Nutrition per serving

• kcal: 412
• Protein: 44 g · Fett/Fat: 22 g · Carbs: 8 g