This recipe I did not make, but rather enjoyed at the home of our friends H&J D. I asked H for the recipe because it was so delicious, but also rather different than the chili I make and I like having two or three versions of a dish in my box o' dishes, just because. I loved the white beans and the lighter feel of this chili, and the Robber ate two big bowls (I think mostly to get away with eating four more pieces of cornbread, bless his cornbread loving heart.)
From All Recipes:
Ingredients:
4 T. olive oil
2 onions, chopped
4 cloves garlic, minced
2 14.5 oz cans chicken broth
3 tomatillos, chopped
2 16 oz. cans seasoned diced tomatoes
1 jar salsa verde
2 7 oz. cans diced green chiles
1 tsp. dried oregano
1 tsp. ground coriander seed
1/2 tsp. ground cumin
4 ears fresh corn or one bag frozen corn
2 lbs diced, cooked chicken meat
2 15 oz. cans white beans, drained and rinsed
Chili powder, to taste
Salt and pepper, to taste
Lime slices for garnish
Directions:
1. In large pot, heat oil and saute onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil and let simmer for 10 minutes.
3. Add corn, salsa, chicken, and beans: simmer for 45 more minutes. Season with salt and pepper to taste and serve.
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