We are just starting to return to normal after experiencing our first major blizzard. It was a long and crazy weekend (we got 31 inches – check out my Instagram for pics and video of the storm) but we made the most of being snowed in for 5 days by cooking, baking, and playing TONS of board games. Today, I’m teaming up with Wayfair to share a really yummy and easy recipe for green chicken chili. It feeds a crowd, is very forgiving if you need to substitute ingredients, and you can freeze the leftovers!
This recipe started out from a slow-cooker recipe I clipped from a magazine years ago. It was not very great because everything slow-cooked itself straight to mush. I recognized the potential though so I started making it on the stove. It was good but it wasn’t until the store was out of a few ingredients and I had to get creative that it turned into something really worth sharing.
Green Chicken Chili
Time: 2.5 hours, includes prep and cook time
3 small yellow onions, diced
2 Cubanelle peppers (can substitute any medium sized mild pepper), diced
2 Anaheim peppers (can substitute any medium sized mild pepper), diced
3-4 Tbsp. olive oil
4 cloves garlic, minced
1 14 oz. can Great Northern Beans, drained
1 14 oz. can Navy Beans, drained
1 14 oz. can Cannellini Beans, drained
22-30 oz. can corn, drained*
28-30 oz. green chile enchilada sauce*
15 oz. salsa verde*
3 tsp. cumin
2 c. chicken stock, add more if needed
6-8 chicken tenderloins, grilled, cubed
Saute onions and peppers with salt and pepper in olive oil until onion starts to brown. Add garlic and cook one minute.
Add beans, corn, enchilada sauce, salsa verde, cumin, chicken stock, and chicken. Simmer over very low heat 2 hours, adding more chicken stock if needed.
Serve with cilantro, lime wedges, sour cream, and tortilla chips.
* These amounts can vary depending on what can and jar sizes your grocery store has available. The last few times I’ve shopped for ingredients I have used varying amounts. Try to stay withing a few ounces of what I’ve suggested and it will turn out great! A note on the corn – it really adds some sweetness to the chili. We use a lot because we have kids and it helps cut the heat for them. Use less to start, you can always more later!