White Bean Chicken Chili

pinto beans is just 2 cans, Cilantro is 1/2 cup. The pepper type is up to you really, it depends on how spicy you want it. I use a typical poblano pepper, It is a long, green pepper. Not too spicy.

Roast poblano peppers on a grill or broil ( I sauteed them on my stovetop, they did great). Turn peppers often until blackened and soft. Place them in a bowl with a plastic wrap to cool. When cool; peel, seed & dice.

Dice other pepper and onions, Heat oil. Add onions, peppers, garlic, & chili powder. Saute until onions are tender. Approx 5-7 mins, add chicken and cook until chicken in totally cooked, 10-15 mins.

Wash & stem tomatillos then run through food processor until they are pulverized, but still have some texture. Add tomatillos & broth to mixture. After this is heated through ( 10 mins) Check spiciness, if necessary add jalapenjo peppers or sorreno peppers. Season to taste with salt & pepper. Simmer for 30 mins to meld flavors, Add beans and cilantro in the last 5 mins.



Number of Servings: 10

Recipe submitted by SparkPeople user ABREWER2059.