Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers. Source: EatingWell.com, December 2018

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Ingredients

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Directions

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  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

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  • Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

Nutrition Facts

408 calories; 13.9 g total fat; 3.7 g saturated fat; 81 mg cholesterol; 570 mg sodium. 869 mg potassium; 40.5 g carbohydrates; 8.6 g fiber; 9 g sugar; 31.6 g protein; 1676 IU vitamin a iu; 25 mg vitamin c; 59 mcg folate; 109 mg calcium; 4 mg iron; 85 mg magnesium;

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