This recipe kicks regular chili right off the menu. For an even spicier chili, add the jalapeno seeds. Serve with low fat sour cream, baked tortilla chips, and lime wedges to mix it up.
3 jalapeno peppers, stemmed and seeded
3 poblano chiles, stemmed, seeded and chopped coarse
3 Anaheim chiles, stemmed, seeded, and chopped coarse
2 onions, chopped course
3 pounds bone-in, skin-on split chicken breasts (about 4 split breasts), trimmed
Salt and pepper
2 tablespoons canola oil
6 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
2 (15 ounce) cans cannellini beans, rinsed
4 cups low-sodium chicken broth
¼ cup minced fresh cilantro
4 scallions, sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon minced fresh oregano
1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.
3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.
4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.
5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.
6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.
7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.
Serving size: 1½ cup
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