Hearty white bean, chicken and tomatillo chili–or is it a stew? Made with canned white kidney beans, chicken breast, tomatillos, salsa verde and corn this satisfying dish is perfect for colder days! Stir in some corn and kale at the end for extra brightness.
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 2 tsp cumin
- 1 tsp coriander
- 1 820mL cans tomatillos, drained and chopped
- 2 cups salsa verde
- 4 cups water
- 1 green bell pepper diced
- 2 chicken breasts
- 2 540mL cans white kidney beans, drained and rinsed
- 3 cups chopped kale
- 1 341mL can of corn, drained and rinsed
In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, garlic and jalapeno pepper. Saute for 3-5 minutes until onion is translucent. Add cumin and coriander and continue cooking for another minute until spices are fragrant and pot is quite dry.
Stir in tomatillos, followed by salsa verde and water. Add chicken and green bell pepper. Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes.
Remove lid, add kidney beans, kale and corn, continue cooking for another 5 minutes.
After 5 minutes, remove chicken from the pot and place in a bowl, shred with two forks. Return to pot. Taste for seasoning, add more salt as needed.