Thursday, November 4, 2010


As the weather grows colder, your tummy begs for something warm and comforting. Well, why not satisfy that craving with something warm, comforting, AND healthy?? My green chicken chili combines the mild heat of 3 different peppers and various spices, creating a delicate smokey flavor paired perfectly with the creaminess of the white beans. Lean shredded chicken provides the perfect meaty texture for this dish and the addition of chicken broth gives it that 'simmered all day' taste! So put away the traditional chili recipe for tonight, and give my green chicken chili a try!

1 cooked chicken breast, shredded
1 medium sized poblano pepper
1 anaheim pepper
1 jalapeƱo pepper
1 small white or yellow onion, chopped (about 1/2 cup)
2 cloves garlic
2 15oz. cans cannellini beans or white kidney beans
3/4 cup chicken broth
1 tbs. plus 2 tsp. cumin
2 tsp. coriander
1/2 tsp. chili powder
1/2 tsp. ground pepper
1 tsp. salt
extra virgin olive oil

-remove the stems, seeds, and ribs of the peppers
-rough chop the peppers into about 1" pieces
-put the peppers, onion, and garlic in a blender or food processor
-puree the pepper mixture into a thin paste, stopping to scrape down the sides of the blender/processor to make sure the ingredients are all minced into same size pieces
-in a medium sized pan, warm 1 tbs. olive oil over medium-low heat
-pour the pepper mixture into the pan and cook for 10 minutes, stirring occasionally
-drain and rinse one can of beans, then pour into the blender/processor with 3/4 cup of chicken broth
-process the beans until smooth
-in a large sauce pan, combine pureed beans and cooked pepper mixture
-drain and rinse the other can of beans, and stir them into the sauce pan with the pureed beans
-stir in the cumin, coriander, chili powder, pepper, and salt
-serve with a lime wedge and enjoy!

makes approximately 4 cups of chili

This recipe is based on the delicious white bean chicken chili I always enjoy at Ruby Tuesday Restaurants.

-Enhance the nutritional value of the chili by adding in a handful of chopped fresh or frozen spinach or corn.
-Don't like a beany, chunky chili? Puree both cans of beans and chop the chicken up into smaller shreds.
-Try the chili with some shredded turkey- perfect for thanksgiving leftovers!
-Top with shredded jack or cheddar cheese, sour cream, onions, and/or oyster crackers just as you would other chilis.
-Like more heat? Keep the seeds in the peppers when you puree them or add a few drops of hot sauce to the chili pot.
-Make a double batch to serve more diners, or freeze it for eating later!
-This dish is dairy free, gluten free, AND low carb!

No comments:

Post a Comment