White Bean Chicken Chili from BLR
Chef Sam showed us how to make this and we had it for dinner-- very good and I think the key is blending the tomatillos.
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 2 tablespoons minced garlic
- 3 tablespoons fresh lemon juice
- 1/2 avocado
- 1/4 cup chopped cilantro
- 5 tomatillos or green tomatoes skin removed
- 2 tablespoons spces (paprika, chili, onion and garlic powders)
- 1.5 cups yellow onion, chopped
- 3 ounces chicken breast, cooked diced
- 1.5 cups cooked white beans
- 12 ounces diced tomatoes
- 1 corn tortilla
- Carbohydrate 53.6965093454315 g
- Cholesterol 36.1456419525 mg
- Fat 11.6320687957096 g
- Fiber 10.957221046337 g
- Protein 21.0892476800297 g
- Saturated Fat 1.92849084290688 g
- Serving Size 1 1 Serving (389g)
- Sodium 82.7875225594744 mg
- Sugar 42.7392882990945 g
- Trans Fat 1.04498213253034 g
- Calories 383 calories
Toast off dry spices in a pan until fragrant over low heat. Add onion, increase heat and sweat for three to five minutes. Then add garlic for 30 sec to one minutes. Then add 2 cups water and 1.5 cups white beans. Add the diced chicken and let reduce Meanwhile, fire roast the tomatillas over open gas until black marks appear. Blend these into a sauce and add to the chili mixture at some point. After the chili is reduced down, add the red tomatoes and lemon juice - tasting after every 1 to 2 tsp addition. Bake a tortilla in the oven until crispy and cut into strips. Serve as a bowl of chili, with scoop of avocado on top plus corn chips and cilantro. This is 421 calories for a 12 ounce serving.
