Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Soupes et ragoûts

Tomatillo, Bean and Chicken Chili

Serve this easy-to-make chili at your next casual get-together.

Tomatillo, Bean and Chicken Chili

INGRÉDIENTS

  • 2 Tbsp canola oil 30 mL
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 chicken breasts, cubed into bite size pieces
  • 8 tomatillos, husked and finely chopped
  • 1 jalapeno pepper, seeded and finely diced
  • 1 Tbsp lime juice 15 mL
  • 1 tsp ground coriander 5 mL
  • 1 tsp ground cumin 5 mL
  • 1 Tbsp chili powder 15 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 2 cups chicken broth 500 mL
  • 2 cans (19 oz/540 mL) cannellini beans
  • 2 Tbsp freshly chopped cilantro 30 mL
  • Cilantro for garnish

PRÉPARATION

  • 1. Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1-2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4-5 minutes.
  • 2. Combine tomatillos, jalapeno, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25-30 minutes, until mixture has thickened.
  • 3. Garnish with cilantro and serve.

RENDEMENT

8 servings

PORTION

1 cup (250 mL)

VALEUR NUTRITIVE

Per Serving

Calories310
Lipides7 g
Gras saturés1 g
Cholestérol30 mg
Glucides42 g
Fibres2 g
Protéines22 g
Sodium220 mg