Kevin Dundon's Cajun Bean & Chicken Chilli is mouth-wateringly good.


Serves 6

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 sweet Ramiro peppers or red peppers, finely diced
  • 2 cloves garlic
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli flakes
  • 2 tbsp. Cajun spices
  • 500g chicken breast, sliced
  • 2 tins cannellini / black eyed beans, drained and rinsed
  • 90g tin sweet corn kernels
  • 1 litre chicken stock , warmed
  • 1 Lime juice and zest
  • 4 tbsp. coriander, chopped
  • Salt and pepper
  • Sour cream & Tortillas to serve


  1. Heat the oil in large saucepan over moderate heat. Add the red onion, peppers and garlic and cook, stirring occasionally, until the vegetables are soft, about 2-3 minutes.
  2. Next add the cumin, coriander, chilli, dry herbs and Cajun spices and cook, stirring, until fragrant, about 30 seconds.
  3. Remove the vegetables from the pan on a side dish. Then, in the same pan, over medium heat, add the chicken pieces and sauté,  for 5 - 8 minutes, until the meat is cooked through.
  4. Add back the cooked vegetables and pour the beans, sweet corn, chicken stock and simmer for approximately 15-20 minutes. Add the lime juice and zest then check the seasoning.  Season with a little salt and pepper if required.
  5. Ladle into individual bowls and top each serving with a large dollop of sour cream and sprinkle of coriander. Serve with a warmed tortilla.

Kevin Dundon Chilli