We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

CHILI VERDE WITH CHICKEN AND CORN

COLLABO CHI Li verde POULET ET MAIS

In collaboration with
Hubert Cormier, Nutritionniste

Ground Poultry Stews and braises Oven To freeze In advance Winter season Internationally inspired
6 and more Portions
20 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 1 green bell pepper, diced
  • 1 onion, chopped
  • 1 cup (250 ml) frozen corn
  • 1 can white beans, rinsed well
  • 1 can (28 oz) tomatillos (green tomatoes)
  • 1 tbsp. (15 ml) chili powder
  • 1 tbsp. (15 ml) olive oil
  • 1 cup (250 ml) fresh cilantro, chopped
  • 1 avocado, chopped
  • 1 lime, cut into wedges
  • 1 jalapeño pepper, cut into rings (optional)
  • 1/2 cup (125 ml) light sour cream to garnish
  • Pepper to taste

Directions

Click the steps to erase them.

  1. Sweat onion in oil over medium-high heat.
  2. Add chicken and chili powder, then season with pepper.
  3. Cook meat for 5 minutes.
  4. Add green pepper, beans, corn, and whole can of tomatillos.
  5. Break up tomatillos using a potato masher.
  6. Simmer uncovered for 20 minutes over low heat.
  7. Garnish with cilantro, a lime wedge, a few jalapeño slices, avocado, and sour cream.