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- Hey guys.
Welcome back to my channel.
So today I'm sharing this amazing green chili.
It's got a salsa verde base
and is filled with chicken, green chilies,
Anaheim peppers and tomatillo salsa.
It comes together in one pot for minimal cleanup.
It's freezer friendly and it's ready in just 45 minutes,
so it's the perfect weeknight dinner.
Whether you're enjoying a fresh batch
or using it as a freezer meal for those nights
that you are too busy to cook,
I can guarantee you that you're gonna want to make it
over and over again.
Did I mention that it's pretty healthy
for something so full of flavor?
Try this green chili the next time you're craving
some Mexican inspired flavors.
It's a great alternative to taco night.
Let's dive right in.
So first up, chop a red onion.
You can use a yellow or white onion here too,
just go with what you have on hand.
I'll take any tips you guys have got on
not crying when dicing up onions
because the tears hit me every single time so bad.
So when that's done set your onion aside
then dice one green pepper and one Anaheim pepper.
Now what is an Anaheim pepper?
It's basically a very mild chili pepper named after the city
that made it popular in Anaheim, California, of course.
Anaheim peppers are very similar to bell peppers
with their mild flavor.
They've got a bit more of a kick,
but they are still sweet and not too spicy,
making them a versatile pepper to cook with.
You'll normally find them with all the other peppers
at your local grocery store,
but if you can't find, any a poblano pepper
or even an extra green pepper will work here.
Once you've got your onions and peppers chopped up
and you've had a chance to dry your tears,
you're going to add one tablespoon
of olive oil to a large pot over medium high heat.
Add the red onion, sauteing for a couple of minutes
until it's softened and fragrant.
After that, you'll add in both peppers.
Sauteing for another couple of minutes
until they are slightly softened.
While the onions and peppers are sauteing,
mince two cloves of garlic.
You'll add the garlic to a pot along with one teaspoon
of cumin and half a teaspoon each of salt and pepper.
When everything is smelling really delicious,
you'll add your remaining ingredients
and then basically let everything simmer for half an hour.
Add in one pound of boneless
skinless chicken breasts
followed by a can of green chilies.
Green chilies aren't too spicy,
especially the canned variety.
But if you are worried about spice, you can leave them out.
An alternative would be canned or jarred pickled jalapenos.
They will be a tiny bit spicier than the chilies,
but I know green chilies are sometimes hard to find,
especially in Canadian grocery stores
or at least around my parts.
So I wanted to provide a substitute.
Next, you will add in a 16 ounce jar of salsa verde.
This is basically a green salsa
made with tomatillos and green chili peppers.
It's slightly spicier than your average jarred salsa,
but it's still relatively mild for those of you concerned
that this chili will be too spicy.
We're basically using salsa verde instead
of the adding can based tomatoes
like you normally do with most chili recipes.
Now you'll add in one can of Navy beans
or white kidney beans, sometimes known as cannellini beans.
Basically any type of bean or legume will work here,
but I like white beans for the color.
They blend in nicely to the chili.
And of course add some more protein and fiber.
Make sure rinse and drain your beans
then add them to the pot.
Now you'll add two cups of chicken or beef broth
and then you'll add in the juice
from half a lime as well as grate the lime against a grater
to get one teaspoon of lime zest.
Trust me, you definitely want that extra kick
from the lime juice and lime zest.
So I recommend using fresh limes if you can.
In a pinch, you can use bottled lime juice
and leave the lime zest out.
Now that all of your ingredients are added to the pot,
you're gonna bring everything to a boil.
Once it's reached a boil, turn the heat down to medium low
until the chili is simmering and place a lid on top
and let it cook for 25 minutes,
stirring every now and again
to make sure the bottom doesn't burn.
Now, while the chili is simmering,
you can go ahead and get your toppings ready.
I give you all kinds of different topping ideas on the blog
which I have linked to in the caption,
but I'll also show you some ideas here.
You can add sliced avocado, jalapeno peppers,
chopped cilantro, lime wedges, tortilla chips, sour cream,
and even some cheese, like a white cheddar
would be nice here.
Prep all your toppings have by the time you're done,
your chili should also be simmering.
Once the 25 minutes are up,
you'll take the chicken out of the pot and shred it
because it should be cooked through by now.
The breasts will stay nice and juicy
because they're cooked in the broth and the broth in turn
will have more flavor because the chicken was cooked in it.
Once your chicken is all shredded,
add it back to the pot and give it one final stir,
then you can remove the pot from heat.
And here comes the fun part.
The toppings.
Serve your green chicken chili in large bowls
and add your toppings of choice.
Don't be afraid to go a little crazy here.
Well, let's actually back up here.
Don't go crazy on the toppings
if you're planning on storing the leftovers for later.
What I suggest you do here is serve up
whatever you plan on eating right away
and add your garnishes fresh.
Then take the rest and store individual servings
in glass containers, sans toppings.
Sans.
Is that how you say it?
You can both refrigerate and freeze the leftovers,
but either way,
you're gonna want to store topping separately,
so only top what you're actually going to eat
in that moment.
You can store the leftovers in the fridge
for up to five days, reheating in the microwave
for two to three minutes.
I love this green chili because you can also freeze it
for up to three months.
And it basically has the exact same taste
and texture as when you're enjoying it fresh.
So it makes for a great last minute dinner
if you feel too tired to cook one night.
Freeze in individual servings in glass bowls
and you can reheat directly from frozen in the microwave
for seven to eight minutes,
stirring multiple times partway through reheating.
You can also defrost overnight in the fridge
and then reheat for two to three minutes.
One more thing I wanted to mention is that this green chili
is also one of the best recipes to repurpose
into a new meal.
If I'm sick and tired of eating the leftovers,
what I'll usually do is take half a serving
and add to some tortilla chips
add some cheese and maybe some green onions and cilantro.
And then you've got amazing nachos for another night.
You can make up a whole bunch of other meals too,
such as quesadillas or use it as a taco filling.
The options are endless.
Okay, now that I've convinced you to make up
this big pot of deliciousness, it's time to taste test.
Oh my God, yes.
I'm a genius.
I think this is my new favorite type of chili.
There's no going back to the classic version.
You can find the full recipe linked to in the caption
if you're looking for a print version
and I've also linked
to some of my other favorite chili recipes,
in case you can't get enough of this classic comfort food.
I hope that you enjoyed hanging out with me here today.
I've got a lot of other delicious
healthy meals on my channel, so be sure to subscribe
and I'll see you in the next video.
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