This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.
PREP TIME: 20 minutes
COOK TIME: 40 minutes
MAKES: 8 servings
Use organic ingredients where possible.
11⁄2 pounds tomatillos
2 jalapenos, halved, seeds and ribs removed
1 green bell pepper, halved and seeded
1 poblano pepper, halved and seeded (optional)
6 garlic cloves, peeled
2 tablespoons olive oil, divided
2 bunches cilantro leaves, cleaned and roughly chopped
1 yellow onion, chopped
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) cannellini beans
1 tablespoon Simply Organic® Ground Cumin Seed
2 teaspoons Simply Organic® Oregano Leaf
1 teaspoon Simply Organic® Ground Coriander Seed
1⁄2 teaspoon sea salt, plus more for sprinkling peppers
6 cups low-sodium chicken stock
Pinch of Simply Organic® Ground Cloves
Simply Organic® Daily Grind Black Pepper, to taste
Red cabbage, finely shredded
Preheat oven to 400 degrees. Line a baking sheet with foil.
Peel husks off tomatillos and cut tomatillos in half. Lay cut-side down on baking sheet.
Lay jalapenos, bell peppers and poblanos cut-side down on same baking sheet. Add garlic cloves.
Drizzle with 1 tablespoon olive oil and sprinkle with salt.
Roast in oven for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool.
Into a blender, place tomatillos (skins included), roasted garlic, jalapeno, green bell pepper, poblano and cilantro. Pulse until finely chopped and mixed.
In a large stock pot over medium heat, add 1 tablespoon olive oil and onion. Sauté for about 5 minutes, until onion is tender.
Add chicken, tomatillo and pepper mixture, cannellini beans, cumin, oregano, coriander, the ½ teaspoon salt and chicken stock. Add a pinch of ground cloves and black pepper.
Simmer for 20 to 30 minutes.
Top with fresh avocado, cabbage, additional cilantro and lime wedges.