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Directions

This Mestean white bean chili is one of my new lavourite mer to eat when want to sit down with a big bowl of something comforting. It's smoky, creamy, packed full of nutrition and everything you want to eat. Simply saute it all in a big pot unt bubbling and gorgeous, add in a dollop of sour cream and serve with coriander, avocado. feta and lots of lime.

Heat a little olive oil in a deep pan over a medium heat, then sweat the onion with a pinch of salt for a few minutes, until softened Add the jalapeño and garlic and sauté for 3 more minutes

Add the smoked paprika, dried oregano and green pepper. Stir to combine, then tip in the cannellini beans, crumble in the stock cube and cover with just enough water to submerge everything Add the frozen sweetcorn and shredded chicken and bring to a

gentle simmer.

Add the cornflour slurry to the simmering mixture and stir, allowing

it to gently thicken for 4-5 minutes.

Stir in the sour cream and lime juice, then season with more salt

and pepper to taste.

Serve in bowls. If desired, top with coriander, extra lime, crumbled

feta and sliced avocado.

Smoky Mexican White Bean Chilli

SERVES 2

Under 366kcal, 35g protein per serving

Olive oil, for cooking 1 onion, finely diced 1 fresh jalapeño pepper, diced luse 2 if you like more heat) 2 garlic cloves, minced 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 green (bell) pepper, cored, deseeded and finely diced 400g (14oz) can of cannellini beans, drained and rinsed 1 chicken stock cube 100g (¾ cup) frozen sweetcorn

200g (7oz) cooked chicken breast, shredded

1 tablespoon cornflour (cornstarch) mixed with 2 tablespoons water, to make a slurry

2 tablespoons sour cream Juice of ½ lime, plus extra (optional) to serve

Salt and pepper

TO SERVE (OPTIONAL)

Chopped coriander

(cilantro) leaves

Crumbled feta cheese

Sliced avocado