White Bean Chili

Instructions

Method

-      Heat 2 tablespoons canola oil in a skillet over medium-to-high heat

-      Add onion, bacon, 2 sprigs of thyme and a bay leaf, and stir

-      Add white beans, two diced tomatillos and chicken stock, and let simmer

-      In a separate pot, heat 2 tablespoons of canola oil

-      Add garlic, 2 tablespoons of diced poblano peppers, three diced tomatillos, and let cook down

-      Add cumin, 2 sprigs of thyme

-      Using a fork, pull the chicken off the bone

-      Toss shredded chicken in olive oil, thyme, parsley, cheese and pepper

-      Place a charred jalapeno and chicken in a smoking glass jar

-      Using a handheld smoker, smoke chicken for 10 to 12 minutes

-      Add chicken to chili

-      Serve topped with avocado, parsley and cheese

Ingredients
  • • 1 whole rotisserie chicken, skin removed
  • • 5 tomatillo tomatoes, diced
  • • 4 sprigs thyme
  • • 2 poblano chilies, charred and chopped
  • • 1 yellow onion, chopped
  • • 1 jalapeno, charred
  • • 1 bay leaf
  • • 2 cups chicken broth
  • • 2 cups white beans
  • • ½ cup tablespoons canola oil
  • • ½ cup bacon
  • • 2 tablespoons of cumin
  • • 1½ tablespoons minced garlic
  • • 1 teaspoon olive oil
  • • Salt and pepper to taste

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