White Bean Chili With Tomatillos Food

SHARSH'S WHITE BEAN CHICKEN CHILI

Steps:

• Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
• Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
• Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

SOUTH BEACH DIET TOMATILLO WHITE CHILI

Steps:

• Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
• Brown the onion in olive oil in a large, heavy bottomed stock pot.
• Add the chicken and cook until nearly done.
• Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
• Add the tomatoes and cook until they begin to break apart, about 10 minutes.
• Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
• Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
• Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
• Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
• The jicama will stay crunchy, adding a bit of texture to the soup.
• Top with low fat cheddar or mexican cheese blend if desired.
• Excellent if served with cheese quesadillas.
• Enjoy!

WHITE CROCK POT CHILI (WITH TOMATILLO)

Steps:

• Brown the chicken with the garlic and onion.
• Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips).
• Cook on low for 6 hours.
• Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.

CHICKEN TOMATILLO CHILI

Steps:

• Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
• In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
• Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
• Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
• Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
• Top with cilantro at serving.
• Serve with warm torn flour tortillas or crispy tortilla chips.

WHITE BEAN CHILI

Steps:

• In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
• Serve topped with cheese.