Sunday, September 14, 2014

White Bean Chicken Chili

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
  1. Saute onion and garlic in hot oil until softened (about 5-10 minutes)
  2. 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. 
  3. Add remaining ingredients and simmer for an additional 5 minutes. Check for seasoning and serve with or without optional toppings.
~Serves 6-8

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