In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or Monterey Jack cheese.
Ingredients
Method
Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well.
Preheat the oven to 300°F.
Heat oil in a large, ovenproof pot over medium-high heat.
Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside.
Add onions to pot and cook until golden brown, about 10 minutes.
Stir in cumin and chili powder and cook 2 minutes more.
To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil.
Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours.
Stir in sour cream and salt, ladle into bowls and serve.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.