- 1 large onion (about 1 cup), chopped
- 6 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 5 teaspoon medium jalapeno peppers, seeded
- 8 teaspoon medium anaheim peppers, seeded and halved
- 3 pound tomatillos, paper like skins removed, washed and quartered
- 4 cup low-sodium vegetable broth
- 3 tablespoon fresh lime juice
- 1/3 cup finely crushed tortilla chips
- 2 cup (16oz) cans pinto beans, drained
- 1 cup rotisserie chicken, skin removed and meat shredded (about 4 cups)
- 1/4 cup chopped cilantro leaves
- 3 tablespoon fresh lime juice, for garnish (optional)
- 3 tablespoon diced avocados, for garnish (optional)
- 1 bunch sliced scallions, for garnish (optional)
In a large (14 cup) food processor chop onion and garlic.
In a large Dutch oven add olive oil and heat over medium heat.
Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.
Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.
Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute.
Then add the chopped peppers into the pot.
Next, in the same food processor chop tomatillos and add them to Dutch oven.
Stir in the vegetable broth, lime juice and crushed tortilla chips.
Bring to a boil and then lower heat to a simmer for 1.5 hours, stirring occasionally.
At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.
Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.
Nutritional value: 300 calories per serving