RECIPE FOR WHITE CHILLI RECIPES

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SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES



Sweet potato chilli recipe | Jamie Oliver vegetarian recipes image

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 12

2 medium sweet potatoes
olive oil
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 large onion
1 bunch of fresh coriander
1 fresh red chilli
2 red peppers
1 yellow pepper
1 x 400 g tin of cannellini beans
1 x 400 g tin of tomatoes

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
    3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
    4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
    5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
    6. Cook over a low heat for 15 minutes, stirring regularly.
    7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
    8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

Nutrition Facts : Calories 358 calories, FatContent 8.6 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 12.4 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 20.5 g sugar, SodiumContent 0.3 g salt, FiberContent 13.4 g fibre

WHITE BEAN AND CHICKEN CHILI RECIPE | GIADA DE LAURENTIIS ...



White Bean and Chicken Chili Recipe | Giada De Laurentiis ... image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 23 minutes

Prep Time 8 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

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