📝 Instructions
= Recipe
1. In a deep pan, heat a little olive oil over medium heat. Add 1 white onion (finely diced) with a pinch of salt and sweat 3-4 minutes until softened. Add 1-2 jalapeño (diced), 2 garlic cloves (minced), and 1 green pepper (finely diced) and sauté 3 minutes more.
2. Add 1 tsp smoked paprika and 1 tsp dried oregano and stir to coat. Add 300 g chicken mini fillets (cut into thin strips) and brown off 2 minutes.
3. Pour in 1 400g tin cannellini beans (drained), add 1 chicken stock cube, and cover with enough water to fully submerge. Add 100 g frozen sweetcorn and bring to a gentle simmer.
4. Mix 1 tbsp cornflour with 2 tbsp water and stir into the simmering chili. Allow to gently thicken 4-5 minutes. Stir in 2 tbsp sour cream and the juice of 0.5 lime. Season with additional salt and pepper to taste.
5. Stir in chopped fresh coriander and ladle into bowls. Top with more coriander, a squeeze of extra lime, crumbled feta cheese, and sliced avocado if desired.
