[private]Created by:Chef Keith Snow
Active Time:45 minutes
Total Time:2 hours 15 minutes
White bean chili is not seen enough these days. But after you make this recipe you just might forget about the red kind. Smooth, rich, acidic all in one bowl and with grilled chicken…yummy!
2 lbs chicken thighs (boneless, skinless chopped
2 medium onions chopped
2 large jalapeno peppers chopped
1 lbs tomatillos washed
6 cloves garlic chopped
1/2 lb dried white beans washed
3 tbs olive oil
2 qt chicken broth low sodium
1 lb Anaheim Chilis roasted and peeled
2 large poblano chilis peeled and seeded
1 tbs cumin
1 tbs coriander
1/3 cup cilantro chopped
1. In a roasting pan place the onions, tomatillos, garlic, and jalapenos that have been tossed in 3 tbs olive oil. Place the pan in a 400-degree oven for about 30 minutes or until the tomatillos and onions are very brown. Puree these vegetables and place the puree in a large pot. This will be the base for the chili.
2. Add the beans, cumin, coriander and chicken stock and simmer for 2 hours.
3. Season the chicken with salt and pepper and grill over medium high heat for about 15 minutes on each side. Set aside and allow resting for ten minutes and then shred the chicken in large “pulled” pieces
4. After the chili cooks for 2 hours add the Anaheim chilis, poblano chilis and the chicken, cook for another 15 minutes to allow the flavors to meld together. Season to taste and serve.[/private]