Medium-Heat Northern White Bean Chili

Instructions

1. 1

   Warm the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeño with a pinch of salt. Cook for 5–6 minutes, until softened.

2. 2

   Stir in the garlic, cumin, oregano, chili powder, smoked paprika, cayenne, and black pepper. Cook for 30 seconds, just until fragrant—spices bloom beautifully in warm oil, dear.

3. 3

   Add the chicken and cook for 4–5 minutes, stirring, until the outside is no longer pink.

4. 4

   Pour in the broth, then add the beans and green chiles. Bring to a gentle boil, reduce the heat, and simmer uncovered for 20 minutes.

5. 5

   Mash about 1 cup of the beans against the side of the pot with a wooden spoon. This little trick thickens the chili without flour and keeps it lovely and hearty.

6. 6

   Stir in the corn and simmer for 5 minutes more, until the chicken is fully cooked and tender.

7. 7

   Remove the pot from the heat. Stir in the sour cream, cilantro, lime juice, and remaining salt. Taste and adjust the seasoning; a pinch more salt often brings the whole pot together.

8. 8

   Serve hot with extra sour cream, shredded Monterey Jack, sliced jalapeños, avocado, tortilla chips, or cilantro.