Submitted by: Jessica Steele
Prep Time: 20 Minutes
Cook Time: 35 Minutes
This is a little different from the typical chili recipe, but it's just as delicious!
Preheat oven to 450ºF.
Remove husks from tomatillos and rinse. Place on baking sheet and bake until tops are browned, then puree.
In a food processor, mince jalapenos and half of the green chilies.
Heat half of the oil in a large stock pot over medium heat. Add the diced onion and minced garlic, and saute until onion is pale. Add the chopped bell pepper and cook until tender.
Add the beans, pureed tomatillos, minced jalapenos and green chilies, remaining green chilies, cumin, chili powder, oregano, and chicken broth. Lower the heat to simmer.
Heat the remaining oil in a large skillet. Season the chicken with sea salt and chili powder. Add to the skillet, and cook until chicken is cooked through but not over done. Pulse chicken in food processor to reduce to a chopped-meat consistency. Add the chicken to the stock pot over medium heat. Bring to a slow roll boil then reduce heat to simmer for 35 minutes.