We have had a serious case of the sniffles lately, combined with all the other symptoms of a cold. I have been craving a spicy green chile something or other lately. I decided to put together a hearty chili with all the flavors of a good Green Chile sauce as the base. It helped clear our sinuses a little. In fact, the family and I agreed that we should call this the “spot-hitter” because at least for me, it hit the spot! It reminded me of my childhood somehow – growing up in Colorado, I was always surrounded by some version of green Chile and I miss that here in Nebraska.
This could easily be done with pork instead, but I had a rotisserie chicken in the fridge and decided to dice it up and combine it with the beans in this flavorful chili.
I started by soaking about 2 cups of dry pinto beans overnight. Then, in the morning I rinsed the beans and filled a large pot with water and the beans. There should be enough water to cover about 2 inches over the beans. I brought them to a boil and boiled them for 10 minutes. Then, take off the heat, cover with a lid and let sit for about an hour. After an hour or so, I eliminated most of the water and added just enough fresh water to cover the beans, adding the onion. Bring to a boil and let it simmer for about 1-2 hours. If you want to skip this process of the dry beans instead of simmering onion with the beans, just start by sautéing the onions in the pot with 2 tablespoons of oil (such as olive or avocado oil). Then, add the chicken broth and 2 cans of pinto beans. Follow the remainder of the recipe. The peppers are all diced and combined in a skillet over medium heat and garlic added the last 2 minutes.
I used a food processor to combine the cans of green Chile and the peppers and garlic with some cilantro to create a base to add to the beans. This is where all the flavor is! If you worry about the spice level, you can adjust by eliminating the jalapeño, or only adding half. Or, if you have a divided family when it comes to the level of spiciness that should be in a dish like I do, you could have jalapeño slices on the side as a garnish if you omit them from the chili. I added sour cream to the kids bowls which helps to decrease the heat in the chili.
I just love having a fresh garnish or salsa on top of chilis and stews. I think it adds texture, fresh flavor and the contrast of the lighter salsa with the thick heaviness of a stew or chili gives it more interest. I had a big bag of cherry tomatoes of all different colors and wanted to use it. I chopped up 3 green onions and about a cup of diced, fresh tomatoes along with some cilantro, a squirt of lime juice and pinch of salt and I had a delicious, fresh salsa to top my chili. I wished I had some purple onion to add to it because that would have been perfect, but I used what I had on hand.
Let me also give you a word of advice about your lime juice. Right before serving, add your lime juice and stir it in. However, instead of trying to squeeze every last drip of lime juice from your lime right above a hot pot, squeeze it into a small bowl first and then pour it into your chili. Otherwise, you might have a mess of splatter and a lime to dig out of your hot pot of chili. Just sayin’. That may or may not have happened to me.
I garnished the top of the chili with the fresh salsa, a dollop of sour cream, cilantro, Queso Fresco and avocado.
This makes a large batch, but that’s how I like to do it. We usually eat it the first time then I will save it for a mid-week meal or freeze for a later time. This could feed a family of 5 or 6 two times.
Green Chile Chicken Chili
- 2 cups Dried pinto beans
- 1 Large yellow onion
- 2 tbsp Avocado oil
- 2 Anaheim peppers diced
- 2 Serrano peppers diced
- 1 Jalapeño pepper seeds removed, finely diced
- 3 Garlic cloves diced
- 2 7 oz cans Diced mild green chiles
- 1 small bunch Cilantro
- 1 32 oz carton Chicken broth no added salt
- 2 cups Cooked chicken diced
- 1 15 oz can Black beans
- 1 14.5 oz can Diced tomatoes with juice
- 2 tsp Cumin
- 3 tsp Salt if broth contains salt, add salt to taste
- 1 Large lime (juice)
- 3 Green onions diced
- 1/2 cup Diced tomatoes
- 1 tbsp Cilantro diced
- 1 pinch salt
- Sour cream
- Queso fresco
- Soak about 2 cups of dry pinto beans in water. The next day, rinse the beans and fill a large pot with water and the beans. There should be enough water to cover about 2 inches over the beans. Bring them to a boil and boil for 10 minutes. Then, take off the heat, cover with a lid and let sit for about an hour. After an hour or so, drain most of the water and add just enough fresh water to cover the beans, adding the onion. Bring to a boil and let it simmer for about 1-2 hours until beans are soft but firm.
- Add avocado oil to a sauté pan. Add diced Anaheim, Serrano and jalapeño peppers and sauté about 10 minutes, or until soft and fragrant.
- Add diced garlic to the pepper mixture and sauté another 2-3 minutes.
- Remove pepper and garlic mixture from heat and let cool for 1 minute.
- Meanwhile, add green Chiles with juices to food processor and a small bunch of cilantro to food processor. Add the pepper and garlic mixture to green Chile and cilantro. Pulse for 1 minute until combined well and mixture looks almost like a thick liquid or paste.
- To the pot of beans and onion add the chicken broth, chicken, black beans, diced tomatoes, cumin, salt and green Chile mixture. Bring to a boil for about 5-10 minutes uncovered until liquid thickens slightly.
- While chili is cooking, combine salsa ingredients into a small bowl. Prepare garnishes.
- Bring chili to a simmer and stir in the juice of one lime immediately before serving.
- Serve chili with a small amount of salsa, slices of avocado, cilantro, a dollop of sour cream and crumbled Queso fresco.