Chili blanco

5
1
1
SmartPoints® value per serving
Total Time
34 min
Prep
15 min
Cook
19 min
Serves
6
Difficulty
Moderate
Roasting the poblano peppers is the key to this chicken and white bean chili’s amazing smoky flavor. Plus, this step will allow you to easily remove the peppers’ skins so don’t be tempted to skip this step—it’s well worth the work. You can easily vary the recipe by using 3 to 31/2 cups of any combination of cooked beans that you already have on hand, such as pinto, navy, or red kidney, in place of the small white beans and Great Northern beans. If desired, dollop each serving with one tablespoon sour cream. Make a simple meal by adding a tossed salad.

Ingredients

Poblano chile

2 medium

Olive oil

½ Tbsp

Uncooked onion(s)

1 large, yellow, chopped

Garlic clove(s)

4 medium clove(s), minced

Uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into chunks

Fresh mushroom(s)

½ pound(s), white mushrooms, quartered

Ground cumin

1 Tbsp

Ground coriander

2 tsp

Table salt

½ tsp

Canned white beans

15 oz, rinsed and drained

Canned great northern beans

15 oz, rinsed and drained

Canned chicken broth

1¾ cup(s)

Cilantro

¼ cup(s), chopped, fresh

Fresh lime juice

1 Tbsp

Instructions

  1. Preheat the broiler. Line a baking sheet with foil; place the chiles on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer the chiles to a bowl, cover, and let stand 5 minutes. Peel, seed, and chop the chiles. Set aside.
  2. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened. Add the chicken, mushrooms, cumin, coriander, and salt; cook until the chicken is no longer pink and the mushrooms begin to soften, about 4 minutes. Add the beans, broth, and chiles. Cover and cook until flavors are blended, about 8 minutes. Uncover, reduce the heat, and cook until thickened, about 7 minutes longer. Stir in the cilantro and lime juice.

Notes

Vary the recipe (and in some cases its color) by using 3 to 31/2 cups of any combination of cooked beans, such as pinto, navy, or red kidney, in place of the small white beans and Great Northern beans. If desired, dollop each serving with one tablespoon sour cream (and increase your POINTS value by 1).