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Skinny White Bean Chicken Chili for a Crowd

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Skinny White Bean Chicken Chili for a Crowd
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Skinny White Bean Chicken Chili for a Crowd

Added by: on Jan 28th, 2014
A delicious & "skinny" version of chicken chili using black-eyed peas & great northern beans, boneless skinless chicken breasts, tomatillos & WIlliams-Sonoma Chili Verde Starter...it is so easy to make & can be made ahead...& it makes great leftovers! Serve with .. more >
Rating:
0
Prep Time:
40 min
Cook Time:
2 h 30 min
Ready In:
3 h 10 min

Servings

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Original Recipe Yield: 20-24 servings
 

Ingredients:

  • 1 pound dried black-eyed peas
  • 1 pound dried great northern beans
  • 10 pounds boneless, skinless chicken breasts
  • garlic salt
  • cumin
  • jalapeño powder
  • 4 poblano peppers
  • 2 serrano peppers
  • 24 large cloves garlic
  • 4 medium onions
  • good quality olive oil
  • 3 cans 4-ounce fire-roasted chiles
  • 1 can 35-ounce Goya whole tomatillos
  • 1 can 26-ounce Goya crushed tomatillos
  • 3 jars 30-ounce Williams-Sonoma Chili Verde Starter
  • 1 can 4-ounce diced jalapeños
  • 1 cup chopped cilantro
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon kosher salt
  • 1/2 cup lime juice
Nutrition Facts
Skinny White Bean Chicken Chili for a Crowd

Servings Per Recipe: 20

Amount Per Serving

Calories: 359

  • Total Fat: 7.7 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 145.3 mg
  • Sodium: 932.5 mg
  • Total Carbs: 18.2 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 9.4 g
  • Protein: 51.9 g
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Directions:

1

To cook the dried beans, place the black-eyed peas & great northern beans in separate heavy saucepans. Season with a smidge of garlic salt, cumin & jalapeño powder. Cover with water…be sure to add enough water so that there is an extra inch of water. Bring both pots to a boil, then simmer for an hour…the beans will be slightly tender. Drain & set aside.

2

Preheat your oven to 400˚. Trim any excess fat from the chicken breasts. Place the breasts on a large aluminum foil-lined rimmed baking sheet. Sprinkle the chicken with garlic salt, cumin & jalapeño powder. Roast the chicken for 30 minutes. Remove from the oven & allow to cool until ready to handle. Shred the chicken into bite-size pieces into a bowl & set aside.

3

While the chicken is cooling, place the poblano peppers on a separate foil-lined baking sheet. Roast the peppers in the 400˚ oven for 25-30 minutes, until the skins have browned & blistered. Remove the peppers from the oven & wrap the peppers in the foil, which will allow the peppers to steam & release the skin from the fruit. Remove the skins & as many seeds as possible, then chop the peppers, place in a bowl & set aside.

4

While the peppers are roasting, place the serrano peppers & garlic in a food processor. Pulse until the peppers & garlic are finely minced. Rough chop the onions. Pour a splash of olive oil into a 13-quart heavy stockpot or dutch oven. Add the chopped peppers, garlic & onions. Sauté until softened over medium heat.

5

Add the chicken, fire-roasted chiles & chopped poblanos, stirring until well-combined.

6

Add the black-eyed peas & great northern beans. Stir well to combine.

7

Coarsely chop the whole tomatillos & add to the chicken-bean mixture.

8

Add the crushed tomatillos, Chili Verde Starter, diced jalapeños, cilantro, cumin, garlic powder, cayenne, kosher salt & lime juice. Stir well. Reduce the heat till low & simmer the chili for 1½-2 hours…if making ahead, refrigerate instead of simmering…you can simmer the next day so the beans do not get mushy.

9

Serve the skinny white bean chicken chili with limes, sour cream, avocado, cilantro & jalapeños.

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