Green Chili
Posted on March 3rd, 2010 by admin
Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.
Green Chili
Served 4.
Leftover Potential: Reheats well and makes a delish lunch the next day!
2 Tbsp oil
1 small onion, diced
1 green pepper, diced
1 jalapeno, seeded, minced
3 cloves garlic, minced
1 bunch green onions, minced
salt and pepper, as needed
1 tsp coriander
1 tsp oregano
2 tsp cumin
1 lb ground chicken
2 cups canned white beans
1 (4 oz) can green chilis
2 cups corn kernels
1 (14 oz can) chicken broth
3 Tbsp cilantro, chopped
diced avocado, for garnish
chopped cilantro, for garnish
green onions, for garnish
1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.
2. Add the garlic and green onions and saute until fragrant, about 1 minute more.
3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.
4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.
5. Serve garnished with avocado, cilantro, and green onions.
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