Chicken tomatillo white bean chili


Last week Marc from posted a recipe for Chile Verde which caught my eye, and then my husband and I watched a recipe showdown on Food TV where the winner gets $25k and their entree gets served at TGI Fridays.  One of the contestants made a white bean chicken chili and had similar ingredients to Marc’s chile verde, so my husband and I went to the store and got all the stuff to try our hand at it.  I kind of feel bad, because I normally take over the cooking duties at my house because I love it so much, but my husband can cook too, and we had a great time putting all this together. Like Marc at, my husband prefers to wing it as far as ingredients go whereas I like to make sure I’m doing the right thing and heavily rely on recipes.

This is the recipe we adapted:


  •  9 poblano peppers
  • 5 cloves of garlic
  • 1 yellow bell pepper
  • 2 cans chicken broth
  • 2 lbs. ground chicken
  • 12 tomatillos
  • 2 TB. chili powder
  • 2 TB. ancho chili powder
  • 2 medium white onions
  • 2 15 oz. cans of white beans 
  • 2 small jalapeno’s seeded


I prefer my veggies smooth, so when my husband makes his regular chili, all the veggies go into the blender.  We did the same thing here. We did roast the poblano’s on the burner until they were blackened.  After blackening them, put them in a brown paper bag for a few minutes and then peel the skin off.  It gives them a smoky flavor.


In a large stock pot, put 1 TB. canola oil and add the ground chicken until it is all browned.  Using a blender or food processor, add all the veggies and puree to the desired consistency. (We had to do two batches). Pour that into the pot with the ground chili.  Add the beans (which I drained and rinsed) and both the chili powders.  I have an ethnic grocery store near me that sells all kinds of Mexican spices.  I got the ancho chili powder for only .89 cents! Keep cooking on low for about an hour until all the flavors meld together.  It turned out so good.  And its super healthy too!


My husband is already plotting different ways to make it next time.  Don’t use as many poblanos, use shredded chicken instead of ground chicken, maybe some andouille sausage.  I can’t wait to try it again!


  1. Sounds/looks delicious. I love the flavour of poblano chiles and if we had good ones, at the market that day I would have totally used those instead of the anaheims. Thanks for the link:-)

  2. Sharon says:

    Oh my gosh, simply delicious!!!!

  3. Christina says:

    Yum! J and I just got stuffed chili rellenos last week, which uses the poblanos. They have the BEST flavor roasted!

  4. As far as this recipe goes only have one of the ingredients so it will be put on the “back burner” for now. Still looks so good i can almost smell it =)

  5. Jill says:

    This looks very good! And I totally know what show you are talking about….Ultimate recipe showdown with Guy Fieri…my fiance and I watch that show! 🙂

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