Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 5 lbs Boneless, Skinless Chicken Thighs (Cut into 1-inch cubes)
  • 1 medium Yellow Onion (Finely diced)
  • 1 large Poblano Pepper (Diced)
  • 1 small Jalapeño Pepper (Minced)
  • 4 cloves Garlic (Minced)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Ground Coriander
  • 1 tsp Kosher Salt (to start)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 6 cups Low-Sodium Chicken Stock
  • 3 x 15-ounce cans Canned Cannellini Beans (Rinsed/Drained, reserve 1 can for pureeing)
  • 1/2 cup Sour Cream or Plain Greek Yoghurt (Full Fat)
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro (Chopped, for garnish)

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Season the cubed chicken thighs with salt and pepper. Brown the chicken in batches for 3-4 minutes until lightly golden; remove the chicken and set aside.
  2. Reduce the heat to medium. Add the diced onion, poblano, and jalapeño to the pot. Sauté gently for 6–8 minutes until the vegetables are soft and translucent.
  3. Add the minced garlic, cumin, oregano, and coriander to the pot. Stir constantly and cook for 30 seconds until fragrant—this is key for flavour depth.
  4. Return the browned chicken to the pot. Add 2 cans of the rinsed Cannellini beans, and pour in the 6 cups of chicken stock.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 20 minutes, or until the chicken is tender and cooked through (internal temperature 165°F/74°C).
  6. Using tongs or a slotted spoon, carefully remove the cooked chicken pieces from the pot and place them on a cutting board. Shred the chicken using two forks. Set aside.
  7. Take the remaining reserved can of beans. Ladle about 1 cup (240ml) of the hot chili liquid into a blender cup along with the reserved beans. Blend until perfectly smooth and velvety.
  8. Pour the bean puree back into the pot, stirring well. Add the shredded chicken back in. Allow the chili to simmer uncovered for another 5–10 minutes until it has reached your desired thickness.
  9. Remove the pot from the heat. In a small bowl, whisk the sour cream/yoghurt with a ladle of the hot chili liquid (tempering). Stir the tempered cream mixture and the fresh lime juice into the chili.
  10. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh cilantro.