We're no strangers to chili around here--we love it red, black, and white, or red with a kick. Mmmm... But we've grown dissatisfied with our white chicken chili recipe (too much work, for one thing!). When I got tomatillos last week from the Colvins, I decided to look up chile recipes and see what I could find. Jackpot! This was delicious!! Bonus: I had all the fresh ingredients for it from the Colvins--garlic, onion, tomato, tomatillo.
I imagine it freezes well since I have yet to meet a chili that didn't. I've heard, too, that tomatillos freeze easily: peel, wash, and throw in the freezer whole! So, you can stock up for this coming winter.
White Bean Chicken Chili
~adapted from allrecipes
- 2 T. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3/4 c. water (original calls for chicken broth)
- 1 quart box fresh tomatillos, husks removed, cored, and chopped, or 1 (18.75-oz) can
- several fresh tomatoes, chopped, or 1 (14.5-oz) can diced
- several fresh hot peppers or 1 (7-oz) can diced green chilies
- 1/2 t. dried oregano
- 1/2 t. ground coriander
- 1/4 t. ground cumin
- kernels from 2 ears corn or equivalent frozen
- 1 pound chopped, cooked chicken
- 2 (15-oz) cans white beans, drained
- salt and pepper to taste
- shredded cheddar cheese, optional topping
- sour cream or plain yogurt, optional topping
- salsa, optional topping
- Saute onion and garlic in hot oil until softened (about 5-10 minutes)
- Stir in water/broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, reduce heat, and simmer for about 10 minutes if using canned vegetables, 15-20 if using fresh.
- Add remaining ingredients and simmer for an additional 5 minutes. Check for seasoning and serve with or without optional toppings.