Creamy White Chilli

I love a bowl of comforting, hearty Chilli when the temperature drops, and this version is one of my all-time favs.

It’s thick, creamy and super satisfying. Perfect for meal prepping and something to look forward to any day of the week.

I’ve used turkey breast mince here but you can use chicken too. Or for a vegetarian option, omit the mince and use a mix of cannellini beans, pinto beans and black beans.

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Ingredients

• 500g turkey or chicken breast mince

• 1 onion, finely chopped

• 1 red bell pepper

• 1 tin cannellini beans

• 250ml chicken broth

• 75g plain cream cheese

• 1-2 tbsp olive oil

• 4-6 garlic cloves

• 1 jalapeño pepper, deseeded and finely chopped (optional)

• 1 tbsp cumin powder

• 1 tbsp smoked paprika

• 1 tsp chilli powder (optional)

• Salt to taste

To serve:

• Cheese

• Avocado

• Sour cream/ greek yoghurt

• Freshly chopped coriander

• Lime

Method:

1. Heat the olive oil in a large pot over medium-high heat. Add in the onion and cook until soft and aromatic.

2. Add in the garlic, cumin, paprika, chilli powder and salt and cook until fragrant.

3. Add the mince and cook until brown, then add in the bell pepper and jalapeño if using. Allow them to soften.

4. Add in the chicken broth, white beans and cream cheese and simmer for 15-20 minutes.

5. Serve over rice and top with cheese, avocado, sour cream, fresh coriander and a squeeze of lime.

Serves 6