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Chicken and Poblano White Chili

Serves 8
Time 11 hr
In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or Monterey Jack cheese.
Special Diets:
Ingredients
  • 1 (16-ounce) bag dried 365 Everyday Value® Organic Cannellini Beans picked through
  • 2 tablespoons canola oil
  • 6 boneless, skinless chicken thighs
  • 1 yellow onion chopped
  • 1 1/2 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 quart low-sodium chicken broth
  • 2 poblano peppers stemmed, seeded and chopped
  • 1 (16-ounce) bag 365 Everyday Value® Sweet White Corn
  • 1 head cauliflower trimmed and cut into small florets
  • 1/2 cup lowfat sour cream
  • 2 teaspoons fine sea salt
Method

Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well.

Preheat the oven to 300°F. Heat oil in a large, ovenproof pot over medium-high heat. Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside. Add onions to pot and cook until golden brown, about 10 minutes. Stir in cumin and chili powder and cook 2 minutes more.

To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours. Stir in sour cream and salt, ladle into bowls and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (16-ounce) bag dried 365 Everyday Value® Organic Cannellini Beans picked through
  • 2 tablespoons canola oil
  • 6 boneless, skinless chicken thighs
  • 1 yellow onion chopped
  • 1 1/2 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 quart low-sodium chicken broth
  • 2 poblano peppers stemmed, seeded and chopped
  • 1 (16-ounce) bag 365 Everyday Value® Sweet White Corn
  • 1 head cauliflower trimmed and cut into small florets
  • 1/2 cup lowfat sour cream
  • 2 teaspoons fine sea salt