This is a perfect recipe for a cold winter day!
1 serrano
chile
1 jalapeño
pepper
1 medium
onion, peeled and halved
Cooking
spray
4 cups
unsalted chicken stock, divided
2
tablespoons all-purpose flour
1 ½
teaspoons adobo sauce
1 chipotle
chile, canned in adobo sauce
2 (15-ounce)
cans unsalted cannellini beans, rinsed, drained, and divided
5 ½
teaspoons olive oil
8 garlic
cloves, minced
1 tablespoon
ground cumin
1 teaspoon
dried oregano
¾ teaspoon
ground coriander
1 pound
ground pork
2 pounds
skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh
white corn kernels
1 (15-ounce)
can unsalted chickpeas (garbanzo beans), rinsed and drained
1 cup
half-and-half
¾ cup
chopped fresh parsley, divided
⅓ cup plus 1
1/2 teaspoons fresh lime juice, divided
2.38
teaspoons kosher salt, divided
1 medium
ripe peeled avocado
⅓ cup light
sour cream
Preheat
broiler to high.
Arrange
first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray.
Place pan on middle oven rack; broil 15 minutes or until charred on all sides,
turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers;
discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour,
adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until
smooth.
Heat a large
Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to
pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30
seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture
and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20
minutes, stirring frequently.
Add chicken
to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and
chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half,
1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons
salt.
Place
avocado in a small bowl; mash with the back of a fork. Stir in sour cream,
remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili
with remaining 1/4 cup parsley and avocado cream.
