Roasted Tomatillo Chicken Chili (White Bean)
In this recipe, I whipped up a roasted tomatillo and chicken chili made as a light, healthy alternative to the standard turkey and black bean favorite.
Equipment
Large rimmed sheet pan
5-quart Dutch oven or heavy-bottomed soup pot
Blender or Food Processor
Large mixing bowl
Wooden spoon or silicone spatula
Chef's knife and cutting board
Ingredients
For the roasted tomatillos
- 1 ½ pounds tomatillos - fresh, peeled, washed and halved, about 680g
1 teaspoon salt
1 tablespoon lime juice
½ teaspoon ground black pepper
1 tablespoon olive oil
To build the chili
- 3 tablespoons olive oil
- 1 teaspoon salt - adjust to taste
- 2 teaspoons ground black pepper
1 pound ground chicken (minced chicken) - minced chicken, about 450g — turkey works just as well- 2 tablespoons lime juice
1 whole white onion - diced
2 stalks celery - diced 80g
3 cloves garlic - minced 9g- ½ cup banana peppers - minced, about 75g — jalapeño peppers work just as well for more heat
1 tablespoon cumin - ground
2 teaspoons chili powder- 2 cans navy beans - 15 oz / 425g each, drained and rinsed
2 cups water - about 480ml — or chicken/vegetable stock
¼ cup cilantro (coriander) - fresh ; roughly chopped, about 10g — for garnish; optional
Instructions
Roasting the tomatillos
- Preheat your oven to 350°F / 175°C (160°C fan-forced).
- Peel and discard the papery skins from the tomatillos. Then wash in warm salted water; drain thoroughly.1 1/2 pounds tomatillos, 1 teaspoon salt
- Cut the tomatillos in half and put in a mixing bowl with the rest of the ingredients for roasted tomatillos. Toss until they are all coated.1 1/2 pounds tomatillos, 1 teaspoon salt, 1 tablespoon lime juice, 1/2 teaspoon ground black pepper, 1 tablespoon olive oil
- Place on a lined sheet pan and roast for 30 minutes or until the tops take on a golden brown color.
- Once roasted, allow it to cool enough to be handled safely. Puree in a blender or food processor and set aside.
Building the chili
- Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the olive oil and let it shimmer, then add the ground chicken, salt, and pepper.3 tablespoons olive oil, 1 teaspoon salt, 2 teaspoons ground black pepper, 1 pound ground chicken (minced chicken)
- Break the chicken into small pieces with a wooden spoon and cook, stirring occasionally, until fully cooked through and any released liquid has completely evaporated. The chicken should begin to stick slightly to the bottom of the pot — this fond is essential for flavour.1 pound ground chicken (minced chicken)
- Pour in the lime juice and scrape up any browned bits from the bottom of the pot with a wooden spoon. This is your flavour base.2 tablespoons lime juice
- Add the diced onion, celery, minced garlic, and minced banana peppers. Cook, stirring frequently, for 4-5 minutes until the onion is softened and translucent.1 whole white onion, 2 stalks celery, 3 cloves garlic, 1/2 cup banana peppers
- Add the cumin, chili powder, tomatillo puree and water.1 tablespoon cumin, 2 teaspoons chili powder, 2 cups water
- Once it reaches a boil, add the drained and rinsed navy beans. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally. The chili will thicken as it simmers — add a splash of water or stock if it becomes too thick. For a deeper flavour, simmer for up to 1 hour.2 cans navy beans
- Ladle into bowls and garnish with fresh cilantro if desired.1/4 cup cilantro (coriander)
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The flavour improves on day two as the beans absorb the broth.
Freezer: Freeze in individual portions for up to 3 months. Leave 1 inch of headspace as the beans expand slightly. Thaw overnight in the fridge.
Make-ahead: The roasted tomatillo puree can be prepared up to 2 days in advance and refrigerated separately, cutting active cooking time significantly.
Substitutions: Ground turkey works interchangeably with ground chicken here. For more heat, swap banana peppers for fresh jalapeños. If using pickled banana peppers, strain most of the brine off to avoid too much vinegar tang on top of the lime juice.
Pro tip: Don't rush browning the ground chicken. Let the released moisture cook off completely until the meat begins to stick slightly to the pot — that fond is what gives the chili its savoury backbone when you deglaze with lime juice.
Nutrition
Serving: 1servingCalories: 603kcalCarbohydrates: 58gProtein: 38gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 98mgSodium: 2213mgPotassium: 1792mgFiber: 16gSugar: 8gVitamin A: 645IUVitamin C: 39mgCalcium: 155mgIron: 7mg
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