This is a lighter version of the traditional beef and beans chilli. It’s perfect for the warmer months and is surprisingly healthy, filling and delicious. Serve it with corn chips, corn bread or even a bead or rice. I like it warm ( not too hot) straight from a bowl. So here goes !
1 lb of chicken thighs, poached and shredded
2 cans of butter beans ( any white bean will do)
2, 7oz cans of salsa verde
1 medium onion chopped
1 Tbsp of chopped garlic
1 Tbsp of cumin, chilli powder and oregano
1 Tbsp of olive oil
salt and pepper to taste.
First you will need to poach and shred your chicken. For a short cut, you could use a store-bought roasted chicken and shred it.
Heat olive oil in a pan and saute the onions till pale golden.
Add all the spices and saute with the onions for a good 5-10 mins
Then add the chicken and the salsa verde and saute for another 10 mins
Add the beans and about 3-4 cups of water ( you could adjust the amount depending on how much chilli you want to make or how thick you want it to be)
Simmer for 20 mins and serve warm !!!