Oven-roasting fresh chile peppers builds complexity in this white bean chili.
Arrange serrano chile, jalapeno and onion on a foil-lined baking sheet.
Coat with cooking spray.
Photo:EatingWell Photo
Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally.
Wrap peppers in foil; let stand 5 minutes.
Peel peppers; discard peels, stems and seeds.
Heat a large Dutch oven over medium-high.
Add oil to pan; swirl to coat.
Add garlic to pan; saute 30 seconds.
Add cumin, oregano and coriander to pan; saute 30 seconds.
Add pork; cook 4 minutes, stirring to crumble.
Stir in onion mixture and 3 1/2 cups chicken stock.
Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
Add chicken to pan; cook 5 minutes.
Stir in remaining can of cannellini beans, corn and chickpeas; cook 7 minutes.
Reduce heat to medium-low.
Stir in half-and-half, 1/2 cup chopped cilantro and 1/3 cup juice; cook 3 minutes.
Stir in 2 1/4 teaspoons salt.
Place avocado in a small bowl; mash with the back of a fork.
Stir in sour cream, 1 1/2 teaspoons juice and 1/8 teaspoon salt.
Ladle chili into bowls and top with remaining cilantro, avocado cream and tomatillo.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
