Recipe of the week: Slow cooker chicken and white bean chilli

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A great alternative to traditional tomato-based chilli con carne, this version is bulked out with white beans (and sweetcorn) from the kitchen cupboard and can be used to fill enchiladas or served on rice.

Ingredients (serves eight)

4 or 5 boneless skinless breasts cut into large-ish chunks (or alternatively you can use 10/12 boneless, skinless chicken thighs and place in whole)

1 large or 2 small onions, finely diced

3 garlic cloves, minced

1 green chilli, finely chopped

2x 450g cans of cannellini or other white beans

1x 200g can sweetcorn or 200g frozen

2 tsp ground cumin

2 tsp chipotle chilli powder/paste

2 tsp dried oregano

2 tsp ground coriander

1l chicken or vegetable stock

coriander leaves and stalks, finely chopped

juice 1 lime

To garnish: Finely chopped coriander, lime wedges, sour cream, your favourite hot sauce, grated cheese, extra fresh chillies or jalapenos, tortillas.

Method

Place the chicken, onions, garlic, chopped green chilli, ground coriander, cumin, chipotle and oregano in a large slow cooker.

Stir everything well before adding the chicken stock.

Cover and cook for four hours on high, or until the chicken is really tender and can be easily shredded with two forks.

Add the coriander, white beans and sweetcorn and cook for a further 30 minutes.

Can be served with rice, wraps or on its own as a tasty stew.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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