Cooking Light
Active time
30 Mins
Total time
1 Hour 10 Mins
Yield
12 servings (1 cup chili, 1 tsp. cilantro, 1 tbsp. avocado cream, 1 tbsp. tomatillo) 

Oven-roasting fresh chile peppers builds complexity in this white bean chili. A combination of diced chicken and ground pork amps up meaty flavor, and half-and-half and a creamy avocado topping make the broth velvety smooth.

How to Make It

1. Preheat broiler to high.

2. Arrange serrano chile, jalapeño, and onion on a foil-lined baking sheet. Coat with cooking spray. 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. Place peppers, the charred onion, 1/2 cup stock, flour, chipotle chile, adobo sauce, and 1 can cannellini beans in a blender; process until smooth.

3. Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and 31/2 cups chicken stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.

4. 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 21/4 teaspoons salt.

5. Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, 11/2 teaspoons juice, and 1/8 teaspoon salt. Ladle chili into bowls and top with remaining cilantro, avocado cream, and tomatillo.

Also appeared in: Cooking Light, September, 2021,Soups & Stews