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Spicy White Bean Green Chili Recipe (Vegetarian or Chicken)
THE FORKING TRUTH25Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. chicken fat
- 2 Tbsp. oil (canola or vegetable)
- 1 sweet onion (hopped)
- 4 jalapeños (chopped, reds are mild and mostly just flavor and will look better in dish)
- 4 garlic cloves (smashed and chopped)
- 2 poblano peppers (roasted, most of skin and seeds removed – chopped)
- 7 oz. chili peppers (hatch, fire roasted, most skin and seeds removed – chopped)
- 1 cup corn (already prepared from fresh and off the cob)
- 1/4 cup masa flour
- 1/2 cup dry white wine
- 2 cups chicken stock (substitute vegetable stock for vegetarian)
- 16 oz. butter beans (can large, drained – rinsed at least three times)
- 15 1/2 cans beans (cannelloni, – low sodium preferred, drained – rinsed at least three times)
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1 tsp. chili powder
- 1/4 tsp. achiote (ground)
- 1/2 tsp. black pepper
- 1 Tbsp. sugar
- 1 Tbsp. chicken base (low sodium, instead of salt, or vegetable base for vegetarian)
- 1/4 cup cilantro (chopped)
- 1/4 cup lime juice
- 1/4 tsp. epazote (fresh, chopped, substitute Mexican oregano if you don’t have epazote)
- 1/2 cup scallions (chopped)
- 4 oz. chicken (pulled, per person, optional)
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