Recipe: white chili with chicken and tomatillos
If our Saints had made it to the Super Bowl, I’d be working on an authentic Louisiana game day spread this weekend, so as a silent—and sorta whiney—protest, I’m taking the all-American route: chili.
The weather gods have delivered perfect chili weather. For this Super Bowl Sunday, I’m making white chili prepared with two cuts of chicken, white beans and tomatillos.
It’s lower in fat than beef chili, but that’s not why I make it. It’s an excuse to use tomatillos, small, green relatives of the tomato that add pleasing, citrusy tang to a dish.
All you have to do to prepare them is to remove the papery husks on the outside and cut them like you would a regular tomato. They’re fundamental to green salsa, and you can add them to soups, stews and chilis for an extra layer of flavor. Their firm texture is soft and yummy in about 5 minutes.
White chili sometimes calls for poblano peppers or canned green chilis, but to me, fresh tomatillos are the perfect foil against the savory chicken, white beans and cumin. They’re cheap and easy around town. Look for them at Albertsons, La Morenita and other supermarkets.
2 tablespoons olive oil
1 large yellow onion, chopped
1 green or yellow bell pepper, chopped
1 lb. ground chicken*
1 lb. boneless, skinless chicken thighs, trimmed of fat, sliced into strips and cut into medium chunks*
1 lb. tomatillos, husks removed, sliced and chopped
1 can Great Northern or Cannelli beans
1 teaspoon cumin
1 teaspoon salt
Ľ teaspoon chipotle powder
1 cup chicken broth
2 teaspoons corn meal
*For less fat, use ground white meat turkey and boneless, skinless chicken breasts.
In a Dutch oven or large pot, heat olive oil to medium high heat. Add onions, bell pepper and both cuts of chicken. Saute until vegetables are soft and chicken is cook through. Add next seven ingredients and simmer for 15-20 minutes.
Serve with any of the following: sliced avocado, chopped green onions, chopped yellow onions, sliced radishes, chopped cilantro, grated cheese and corn chips.
Note: this is mild chili. Spice it up by adding fresh jalapenos or more chipotle powder.
