Prep 15 mins
Cook 2 hrs
A healthier alternative to chile. Really good.
- 3 lbs chicken breast halves
- 1 teaspoon canola oil
- 3 poblano chiles
- 3 anaheim chilies
- 3 medium jalapeno chiles
- 2 medium onions
- 6 medium garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 cups chicken broth
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 1⁄4 cup fresh cilantro, minced
- 4 scallions, sliced thin
- salt and pepper
- Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate.
- Remove seeds and membranes of chiles and peppers. Dice onion, chiles and peppers. *A food processor can speed up this step.
- Add all of the chiles, the onions, garlic, cumin, corriander, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes.
- Food process half of the chile and onion mixture along with 1 can of cannellini beans.
- Return all of the chile, onion and bean mixture to the pot.
- Stir in the chicken, and remaining can of beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, abut 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.
- When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. Stir the shredded chicken, lime juice, cilantro and scallions into the chili. Season with salt and pepper to taste.