2 or 3 chicken breasts1 tablespoon olive oil
1 medium onion, quartered2 cloves garlic, minced
2 tablespoons olive oil
1 jalapeno, halved and seeds removed
1 Hungarian wax pepper or banana pepper, halved and seeds removed
1 pablano pepper, halved and seeds removed
1-1/2 lbs tomatillos, halved
4 cups chicken broth (one 32oz box)
2 cans cannelloni beans (white kidney beans)
1-1/2 tablespoons cumin
1 teaspoon ground coriander (optional)
1 tablespoon chili powder
1/2 teaspoon garlic salt
salt and pepper to taste
2 ears corn on cob (or ¾ cup of frozen corn kernels)
Preheat over to 375 degrees. In dutch oven drizzle chicken breasts with olive oil and salt and pepper to taste. Roast chicken breasts, uncovered, for 1 hour. Remove chicken, leaving juices in pot. When chicken is cool enough to handle, shred or dice meat and set aside.
Meanwhile, place quartered onions on sheet pan (that has a rim) along with garlic, all of the halved hot peppers and halved tomatillos. Drizzle with very small amount of olive oil (1 tablespoon or less). Roast in oven at 375 degrees for 40 minutes. As soon as you remove them from oven, try to take skins odd of peppers. Place peppers, onions, garlic and juices from the roasted peppers in a blender and puree. (You might have to do this in two or three batches.
Add puree to dutch oven (which still has the chicken juices in it. Add in chicken broth, beans and seasonings. Simmer 30 minutes, stirring occasionally. (I keep the lid on but open ¼ of the way)
Cut corn off of cobs and add to chili. Simmer 20 to 30 minutes, or until corn is done.
Serve with garnishes such as sour cream, grated cheese, cilantro, sliced or diced avocado and sliced scallions. Great served with cornbread or corn muffins. I made cornbread muffins to serve with the chili and it was a very filling, very delicious meal. This is a little more labor intensive but SOOOOOOOoooooo good! This is the version I make.
Note: Sometimes I dice extra jalapenos and add to chili at the beginning of the simmering. And I put in chopped fresh cilantro at the end of the cooking time.