Close
Photo: Dotdash Meredith Food Studios
Active Time:30 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1serrano chile1jalapeno1mediumonion, peeled and halvedCooking spray4cupsunsalted chicken stock, divided2tablespoonsall-purpose flour1chipotle chile, canned in adobo sauce1 ½teaspoonsadobo sauce2(15 ounce) cansunsalted cannellini beans, drained, rinsed, and divided5 ½teaspoonsolive oil8garlic cloves, minced1tablespoonground cumin1teaspoondried oregano¾teaspoonground coriander1poundground pork2poundsboneless, skinless chicken breasts, cut into bite-size pieces3cupsfresh white corn kernels1(15 ounce) canunsalted chickpeas, drained and rinsed1cuphalf-and-half¾cupchopped fresh cilantro, divided1/3 cup plus 1 1/2 tsp. fresh lime juice, divided2 ⅜teaspoonskosher salt, divided1mediumripe peeled avocado⅓cuplight sour cream3/4 cup diced tomatillo
Cook Mode(Keep screen awake)
Ingredients
1serrano chile
1jalapeno
1mediumonion, peeled and halved
Cooking spray
4cupsunsalted chicken stock, divided
2tablespoonsall-purpose flour
1chipotle chile, canned in adobo sauce
1 ½teaspoonsadobo sauce
2(15 ounce) cansunsalted cannellini beans, drained, rinsed, and divided
5 ½teaspoonsolive oil
8garlic cloves, minced
1tablespoonground cumin
1teaspoondried oregano
¾teaspoonground coriander
1poundground pork
2poundsboneless, skinless chicken breasts, cut into bite-size pieces
3cupsfresh white corn kernels
1(15 ounce) canunsalted chickpeas, drained and rinsed
1cuphalf-and-half
¾cupchopped fresh cilantro, divided
1/3 cup plus 1 1/2 tsp. fresh lime juice, divided
2 ⅜teaspoonskosher salt, divided
1mediumripe peeled avocado
⅓cuplight sour cream
3/4 cup diced tomatillo
DirectionsPreheat broiler to high.Arrange serrano chile, jalapeño and onion on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems and seeds. Place peppers, the charred onion, 1/2 cup stock, flour, chipotle chile, adobo sauce and 1 can cannellini beans in a blender; process until smooth.Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and 3 1/2 cups chicken stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup chopped cilantro and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, 1 1/2 teaspoons juice and 1/8 teaspoon salt. Ladle chili into bowls and top with remaining cilantro, avocado cream and tomatillo.Originally appeared: Cooking Light
Directions
Preheat broiler to high.Arrange serrano chile, jalapeño and onion on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems and seeds. Place peppers, the charred onion, 1/2 cup stock, flour, chipotle chile, adobo sauce and 1 can cannellini beans in a blender; process until smooth.Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and 3 1/2 cups chicken stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup chopped cilantro and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, 1 1/2 teaspoons juice and 1/8 teaspoon salt. Ladle chili into bowls and top with remaining cilantro, avocado cream and tomatillo.
Preheat broiler to high.
Arrange serrano chile, jalapeño and onion on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems and seeds. Place peppers, the charred onion, 1/2 cup stock, flour, chipotle chile, adobo sauce and 1 can cannellini beans in a blender; process until smooth.
Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and 3 1/2 cups chicken stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup chopped cilantro and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, 1 1/2 teaspoons juice and 1/8 teaspoon salt. Ladle chili into bowls and top with remaining cilantro, avocado cream and tomatillo.
Originally appeared: Cooking Light
Rate ItPrint
Nutrition Facts(per serving)382Calories18gFat24gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
