So, how’s it taste?

I really surprised myself with this one! I can follow a recipe no problem and make some killer food, but I don’t venture out into original territory too often. Part of the reason is why bother when there’s so many awesome recipes out there, and another part is not knowing if it will taste good. But I take that risk making others’ recipes anyway. I wasn’t in the mood to prowl the internet for the perfect recipe and I wasn’t about to go to the grocery store after spending an insane amount of money on all that produce (side note: it it EXPENSIVE to eat healthy, sheesh!). That’s when I raided my pantry, freezer, and fridge and started to come up with a plan for what I could stuff into these peppers! Rice was easy as the base, then thinking about the corn and beans, I decided on the Southwest spices. The rice, corn, and beans add bulk and are really filling. The onion, garlic, and spices give it such a boost of flavor. The tomato paste is the key as it adds just a bit of sweet and helps to keep the mixture together. Of course, the cheese provides the finishing touch. Ta da!

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So, how’s it taste?

What really stood out to me is that even though it’s a hearty bowl of chili, it has such a clean, refreshing taste. The tomatillos make a really nice base that is thinner than a red chili. I also really like how chunky it is. Chunks of chicken, onion, peppers, corn, and all those beans. It’s so stinkin’ good! The finishing touch is the bit of lime juice. It changes the whole game. It enhances the entire dish, but it isn’t enough to make you pucker. I think the lime is what gives it that clean taste.

I topped my servings with sour cream, cheese (Jack and Cheddar), and avocado and then dipped tortilla chips in it. It was almost like I was eating a super yummy dip and not chili. I was worried I’d get tired of eating it since it makes so much and even though I froze most of it, I look forward to those leftovers! This is a great recipe to make and then have leftovers in the freezer for when you want a great meal, but don’t feel like cooking.

Chicken & Three Bean Chili Verde

Southern Living, October 2012
makes 12 cups

Ingredients:

Chili
3 lbs. fresh tomatillos, husks removed
3 garlic cloves, minced
1 extra-large chicken or vegetable bouillon cube
1 large onion, chopped
3 poblano peppers, seeded and chopped
2 tbsp. olive oil
1 (16-oz.) package frozen whole kernel corn
1 tbsp. chili powder
1 tsp. ground cumin
3 cups chopped cooked chicken
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can small kidney beans, drained and rinsed
1/2 cup fresh cilantro leaves, chopped
3 tbsp. fresh lime juice
2 tsp. salt
1/2 tsp. pepper

Optional toppings
avocado slices
shredded Jack cheese
fresh cilantro
tortilla chips
sour cream

Directions:

1. Bring tomatillos, garlic, bouillon cube, and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

2. Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.

3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

4. Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in cilantro, lime juice, salt, and pepper; cook 5 minutes. Serve with desired toppings.

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