by Sarah Steimer
- 1 pound tomatillos, papery husks removed and tomatillos pierced a few times with a knife
- 2 jalapenos
- 1/4 cup olive oil
- medium yellow onion, diced
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon dried coriander
- salt and pepper
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 4 cups cannellini beans or another small, white bean (about 2 cans, drained and rinsed)
- 1 4-ounce can diced green chiles
- shredded chicken from two breasts
- 1 tablespoon lime juice
- shredded cheese or sour cream, to garnish
Preheat the oven to 400 degrees.
Place the tomatillos and jalapenos on a parchment-lined baking sheet. Roast, turning the tomatillos and jalapenos over about 15 minutes in. Roast for another 25 minutes, or until they are soft and blackened in spots. Remove from the oven and transfer the jalapenos to a sealed plastic bag to steam.
Heat the olive oil in a large pot over medium heat. Once hot, add the onion and oregano and cook for about 2 minutes, or until the onion is soft. Add the garlic, coriander, salt and pepper; cook for another minute. Add the flour and cook, stirring constantly, for about 3 minutes. Slowly add the vegetable broth and mix. Bring everything to a boil and cook until thickened, about 15 minutes.
Remove the jalapenos from the baggie and carefully remove the skin. Taste some of the flesh to see if it’s overly spicy, in which case you can discard the seeds or only use some of the pepper. Add the jalapenos and tomatillos to a blender, along with about 2/3 cup of the cooking liquid. Pulse until pureed but still a little lumpy. Add to the pot, along with the beans, green chiles, shredded chicken and lime juice. Let cook a few minutes to heat the beans and chicken. Taste and adjust the seasonings.
Serve the chili topped with shredded cheese or sour cream, if desired.
Makes about 4-6 servings.
Recipe adapted from: Kitchen Treaty