4-Spice White Chicken Chilli

This easy chili, made with Lactantia® Lactose Free 2% Milk produces a Mexican-inspired weeknight meal that’s ready in under an hour.

  • Preparation time30 mins prep
  • Cooking time20 mins cook
  • Servings6 servings


  • 2 lbs ground chicken
  • 3 tbsp olive oil
  • 2 cups green pepper, diced
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 x 540ml cans white kidney beans, rinsed and drained
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp salt
  • 2 tsp ground coriander
  • ½ cup all purpose flour
  • 2 cup Lactantia® Lactose Free 2% Milk
  • 2 cup chicken stock
  • 1 cup salsa


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the ground chicken, breaking it up into pieces. Once browned, add the green pepper and garlic. Cook for an additional minute.
  3. Add in the white kidney beans and all the spices.
  4. Add in the flour and continue to stir until everything is coated with it.
  5. While continuously stirring, add in the chicken stock and the Lactantia® Lactose Free Milk and bring to a simmer. Let simmer for 20 minutes
  6. Serve with a heaping spoon of salsa.