The last two chili recipes in the series, and nothing red or beefy.
Whew! We are still on chilies, thanks to some publishing deadlines and the holidays. Yikes. We’ll make this one quick and try to get back on track. (No use to expostulate on new years resolutions here, b/c we are already cooking healthier and homier, right?)
These two chilies hardly count as chilies, at least for purists, but since they’re spicy and soupy and moderately southwestern, well. Their names sort of say it all.
It might be interesting to try this with plenty of ground chicken and a little oregano, sans the cornstarch.
- Heat 1 tablespoon olive oil or other oil of choice in a heavy-bottom soup pot over medium heat. Chop an onion and add to the pot as you chop, stirring some. Cut 3 breasts chicken into bite sized pieces (on a separate cutting board) and add to pot, still stirring some. Press 3 cloves garlic and add. Stir until chicken is well-browned.
- Add 1 minced jalapeno, 1 1/2 teaspoon cumin, 1 teaspoon ground white pepper, 1/8 teaspoon cayenne, and stir.
- Raise heat to high and add 1 drained can chickpeas and 1 drained can white beans (such as cannellini or Great Northern), and 2 cups chicken broth. Once it boils, reduce heat and allow to simmer for awhile to combine flavors and cook chicken through.
- If you desire “creamier” chili, in a small bowl combine 2 tablespoons cornstarch with 2 tablespoons cold water and whisk slowly into the chili. We prefer to leave this step out. Either way, taste chili for salt and pepper and finish with the juice of a lime and remove from heat.
- Serve white chili with brown rice, sour cream or crema, and fresh, chopped cilantro.
Again, it might be interesting to try this with ground pork, add some cumin, and move the process back to the stove top. The translation would be easy.
- Preheat oven to 350F.
- Cut 1 pound pork tenderloin into 1-inch chunks. (This recipe also works with seitan, if you want to go veggie.) Dredge the pork chunks in a couple tablespoons of flour and shake off the excess.
- In a Dutch oven or oven-proof soup pan, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add pork and saute around 4 minutes, until nicely browned. Remove pork to a plate and set aside.
- Add 6 thin-sliced scallions and 3 cloves minced garlic to the pan and stir 1 minute. Add 1 diced green bell pepper and 1 diced pickled (or fresh) jalapeno and cook, stirring some, 4 minutes.
- Add a 4 ounce can mild green chilies, 3/4 cup chopped cilantro, 3/4 teaspoon salt, 1/2 teaspoon ground coriander, and 1 1/4 cups water. Bring to a boil. Return pork to pan, cover, and move to the stove. Bake 25 minutes, until pork is tender.
- Add 1 1/2 cups defrosted peas, juice of a lime, and another 3/4 cup cilantro. Taste for seasonings.
- Serve topped with slivered, raw red bell pepper and witch toasted corn tortillas.
And in case you thought you were done with chilies, I am going to do one last entry in the series, on all-things chile accompaniment. See you next time.
*Chili series ends here, for now.