Ingredients Jump to Instructions ↓

  1. 453 g Great Northern beans, picked through and rinsed

  2. 1 tbsp. vegetable oil

  3. 2 cups chopped onion

  4. 112 g cans diced green chilies

  5. 6 cloves garlic, peeled and minced

  6. 1 1/2 tbsp. dried oregano

  7. 1 tbsp. ground cumin

  8. 1 tbsp. chili powder

  9. 7 cups chicken broth

  10. 3 1/2 cups chopped tomatillos

  11. 1 cup chopped fresh cilantro leaves

  12. 680 g boneless, skinless chicken breasts, cut into 1/2 inch pieces

  13. 1 cup chopped green onions

  14. 2 tbsp. lime juice

  15. 1 tsp. salt

  16. 1 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Place the beans in a large bowl with cold water to cover. Let the beans soak overnight.

  2. Heat the oil in a large pot over medium heat. Add the onions and cook 5 minutes, stirring frequently. Add the diced chilies, garlic, oregano, cumin and chili powder and cook 5 minutes, stirring frequently. Drain the beans and add to the pot along with the broth, tomatillos and cilantro. Bring to a boil. Add the chicken and reduce the heat to medium low. Simmer the chili about 2 1/2 hours until the beans are tender, stirring occasionally. Stir in the green onions, lime juice, salt and pepper and simmer 5 minutes. Serve the chili hot.


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