Chicken and White Bean Chili

Name: Chicken and White Bean Chili
Ingredients: ⅓ cup chopped fresh cilantro; ¼ teaspoon red pepper flakes; 2 cups chopped fresh tomatillos; 1 tablespoon dried oregano; ½ teaspoon ground cinnamon; 2 medium fresh poblano chiles, chopped (about 2½ cups); 1 tablespoon ground cumin; 1 cup diced onion; 2 tablespoons chopped garlic; 4 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1¼ pounds boneless, skinless chicken thighs, cut into ½-inch cubes; 1¼ pounds boneless, skinless chicken thighs, cut into ½-inch cubes; 5 cups Chicken Stock; 1 pound dried small white beans, such as cannellini or navy; 1 pound dried small white beans, such as cannellini or navy; 1 pound dried small white beans, such as cannellini or navy

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is my wine country Super Bowl Sunday favorite. I often serve this with some finely sliced raw green cabbage, sliced radishes, chopped avocadoes, lime wedges, corn chips, and grated Pepper Jack cheese on the side for guests to add as they please.

Ingredients

1 pound dried small white beans, such as cannellini or navy
5 cups

Main course
Gluten-free

Method

Rinse the beans well, put in a large bowl, cover with cool water by at least 3 inches, and soak overnight. Alternatively, use the quick-soak method. Drain the beans, put in a large pot with the chicken stock, and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the beans are tender, anywhere from 30 minutes t