This chili is a tasty and healthy alternative to a rich beef chili. Ground turkey would work fine, too. Just make sure you don’t use anything red in this green chili.
- 1 lb (454gr) ground chicken
- grapeseed, canola, or virgin olive oil for sauteeing
- 1 medium white or yellow onion, chopped small
- 1 green bell pepper, chopped small
- 1 sweet Cubanelle pepper or other mild green chile, finely chopped
- 2 jalapeños, seeded and finely chopped
- 4 cloves garlic, minced
- ¼ + ¾ cup chicken stock
- 1 pint basket fresh tomatillos, husks removed, chopped or 1½ canned (13.5oz/400ml each) tomatillos, drained and chopped
- 1 can (3.8oz/114ml) mild green chiles, chopped
- juice of half a lime
- 2 tsp ground cumin
- 2 tsp dried oregano
- salt and lots of pepper, to taste
- canned white navy beans to add as a thickener
Heat a skillet over medium high heat. Coat the bottom of the skillet with a little oil and brown chicken, scraping with a spatula. Remove chicken to a slow cooker or heavy bottom soup pot set over medium heat. Add a little more oil to the pan and sauté onions and green bell pepper with a dash of salt until softened. Add Cubanelle, jalapeño, garlic, and fresh tomatillos to the pan and continue to cook for a few more minutes. Pour ¼ cup chicken stock into the pan and stir to deglaze. Transfer all to the soup pot.
Add canned tomatillos, mild green chiles, lime juice, cumin, oregano, and several grinds of pepper to the soup pot. Stir to combine well. Cover and bring to a strong simmer. Turn down and continue to cook for 30 minutes. Meanwhile, drain a can of white navy beans and mash with a fork against the side of a bowl. Add about a ¼ cup of the beans to the chili, stirring very well. Add more until you reach the consistency you like. Season with salt at the very end since the beans will abosorb much of it. Accompany the chili with jalapeño hot sauce, shredded pepper jack cheese or sour cream.
Serve immediately or transfer to a large, shallow casserole dish to cool quickly in the fridge. Keep hot foods hot and don’t let sit at room temperature for more than 2 hours. Refrigerate for up to 3 days or freeze for up to 3 months. You may need to add broth and salt when reheating.
Serve with cornbread and a pilsner.
Serves 6 - 8