We are flush with vegetables and gourds from our winter CSA. And one of my favorite things in the world was prevalent in our last batch – tomatillos. So, I whipped us up a batch of tomatillo salsa, and that was dinner one night with nachos.
Then when the winter turned colder almost immediately (Hey, Hurricane Sandy, hey!) and we still – thankfully – had power, I realized that what we needed to fight the chill was a big batch of green chicken chili. And because I already had the fresh salsa on hand, I knew that I could have dinner on the table in less than an hour.
Green Chicken Chili
- 2 cooked chicken breasts
- 1 large red onion, diced
- 1 tablespoon of olive oil
- Salt and pepper
- 1 chili pepper, diced
- 1 green pepper, diced
- 3 green tomatoes, diced
- 2 tablespoons of cumin
- 1 tablespoon of chili powder
- 1 teaspoon of chipotle powder
- 2 tablespoons of flour
- 3 cups of chicken broth
- ½ cup of tomatillo salsa (homemade or store bought)
- 1 cup of chopped kale or Swiss chard
- 1 tablespoon of red wine
Saute the onion, chili pepper and green pepper in the olive oil with salt and pepper over medium heat until softened, about 5 minutes. Add the tomatoes and spices and cook for about 2 minutes, then add the flour. Stir well for one minute, then add the chicken, the broth and salsa. Strip the kale from the stem and chop into 1-inch pieces; add it to the chili along with the red wine. Simmer for a half an hour on low heat. Serve with shredded monterey jack cheese and warm tortillas.
Serves 4.
(Photo by Launie K.)
