Thank you for the comment, Brenda!!! 💗 @burlapandbarrel
make everything better 😋 This recipe is so flexible, make it with chicken or make it vegetarian like what Brenda did! Wanna make it? Save this post; recipe is below!! 👇 💗
¾ pound dry great northern beans or favorite white beans
1 tbsp neutral oil
1 lb boneless, skinless chicken thighs cubed
1 yellow onion peeled and diced
3 tomatillos husked, rinsed, and small-diced
1 jalapeño trimmed and minced
6 cloves garlic peeled and minced
1 tbsp butter
2 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp smoked paprika
½ tsp cayenne powder
2 4-ounce cans diced hot green chiles
5 cups water or chicken stock
⅓ cup heavy cream
Salt and pepper
Avocado, cilantro, cheese
Place dry beans in a large pot and cover with water. Soak overnight. Alternatively, place on the stovetop and bring to a boil. Reduce heat and simmer over low heat for 1 hour. Drain and set aside. Wipe out pot and return to stovetop.
Pat chicken dry and season all over with salt and pepper. Heat 1 tablespoon neutral oil in the pot over medium-high heat. Add the chicken in an even layer and cook for 5 minutes per side until mostly cooked through and beginning to brown all over. Remove from the pot.
Add onion, tomatillos, and jalapeño to the pot and cook 5 minutes. Add garlic and cook for 1 minute. Add salt and pepper.
Melt butter into the aromatics. Once bubbly, add chili powder, cumin, paprika, smoked paprika, and cayenne powder. Cook 45 seconds until fragrant.
Return chicken to the pot along with the canned diced green chiles. Pour in water or stock and add soaked beans. Ensure you have just enough liquid to cover everything in the pot, so if needed, add more water. Season with salt and pepper.
Bring to a boil and then reduce heat to a simmer. Cover and simmer for 1 hour 30 minutes or until thickened and the beans are very tender.
Using a spoon, mash some of the beans against the side of the pot to thicken the chili. Taste it and season to your preferences. Add the heavy cream and cook for an additional 10 minutes. Turn off the heat.
Ladle the chili into bowls and garnish with your favorite toppings. Enjoy!