Chicken & Pinto Bean Chilli Verde
Pinto Beans require overnight soaking for this recipe!
Directions
Before cooking, follow on-pack instructions to rinse, pick over and soak uncooked beans.
Bring uncooked beans to the boil, then simmer for 35 minutes or until the beans are cooked through. Drain and set aside.
To make salsa verde: Add the basil, parsley, jalapenos, oil, salt and pepper into a food processor. Process for 2 minutes until smooth.
In a large pot, heat oil and cook chicken for 5-6 minutes until lightly golden. Add onions, capsicum and garlic and cook for a further 4-5 minutes to soften.
Add the cooked beans, stock, salt, pepper, salsa verde and corn. Bring to the boil, then simmer for 15 minutes. Stir in spinach and coriander until just wilted for about 1 minute. Serve topped with sour cream (optional).
- To save some time, cook the pinto beans the day before. Keep in the fridge overnight in an airtight container.
- Slice and panfry some chorizo to garnish the top of the soup for added richness.
- 1 1/2 cups (soaked overnight) McKenzie's Pinto Beans
- 1 tbs olive oil
- 600g boneless chicken thighs, diced
- 2 brown onions, diced
- 2 green capsicums, diced
- 4 cloves garlic, finely chopped
- 4 cups chicken or vegetable stock
- 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder
- 1 tsp McKenzie's Whole Black Peppercorn Grinder
- 2 cups frozen corn kernels
- 2 cups baby spinach
- 1 cup coriander, coarsely chopped
- 1/3 cup sour cream (optional to serve)
- 1 cup fresh basil
- 1 cup fresh parsley
- 6 jalapeno slices
- 1/2 cup olive oil
- To taste McKenzie's Australian Natural Sea Salt Grinder
- To taste McKenzie's Whole Black Peppercorn Grinder
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