Chef Sam showed us how to make this and we had it for dinner-- very good and I think the key is blending the tomatillos.
Toast off dry spices in a pan until fragrant over low heat. Add onion, increase heat and sweat for three to five minutes. Then add garlic for 30 sec to one minutes. Then add 2 cups water and 1.5 cups white beans. Add the diced chicken and let reduce
Meanwhile, fire roast the tomatillas over open gas until black marks appear. Blend these into a sauce and add to the chili mixture at some point.
After the chili is reduced down, add the red tomatoes and lemon juice - tasting after every 1 to 2 tsp addition.
Bake a tortilla in the oven until crispy and cut into strips.
Serve as a bowl of chili, with scoop of avocado on top plus corn chips and cilantro.
This is 421 calories for a 12 ounce serving.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 383 | ||
Calories from Fat: 105 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 36.1mg | 11 % | |
Sodium 82.8mg | 3 % | |
Potassium 988.5mg | 26 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 42.7g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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