10-BEAN CHICKEN CHILI
10 Way Bean Blend is a mix of beans including kidney, mayacoba and black turtle along with some of our favorite heirloom varieties like appaloosa and Jacob's cattle.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
4 Boneless, Skinless Chicken Breasts
3 Poblano Chiles, roasted, seeded, skin removed
2 Tablespoons Olive Oil
1/2 Cup Red Onion, chopped
4 Cloves Garlic, minced
2 Teaspoons Smoked Chili Powder
2 Teaspoons Mexican Oregano
1 Teaspoon Crushed Red Pepper
3 Cups Ten Way Bean Blend, cooked
3 Cups Chicken Broth
1 Fresh Lime, freshly juiced
Chopped Fresh Cilantro, for garnish
A pinch of Kosher Sea Salt Flakes
A pinch of Ground Black Peppercorns Dustless
After soaking beans in water overnight strain and cover generously with fresh water. Simmer for 60-90 minutes or until the beans are tender.
Bring large pot of water to a boil with generous tablespoon of salt, then reduce heat to maintain a simmer. Place chicken breasts in water, and cook for 12 to 15 minutes, until done. Transfer to plate to cool. When cool, use two forks to shred into bite-sized pieces.
Place poblano chiles in blender and purée until smooth. Set aside.
While chicken is cooking, add olive oil to large stockpot over medium-high heat. Add red onions and garlic. Cook, stirring, for 2 minutes, then add Chili Powder, oregano and crushed red pepper. Cook, stirring, for 3 minutes.
Add puréed roasted poblanos, drained cooked beans, reserved chicken and chicken broth.
Bring to a boil, then reduce heat to a simmer and cook for 20 to 25 minutes, until broth has thickened. Season with salt and ground black pepper as needed.
Just before serving, add lime juice and adjust seasoning to taste. Garnish with chopped cilantro.