Delicious chili made from Camellia brand white beans, hatch chilies, chicken and more.
Notes:
One a scale of 1-5, the spice level of this chili is a 2.
To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking
sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a
single layer on baking sheet. Bake for 30 to 40 minutes, until skins are
completely wrinkled and charred, turning occasionally to promote even
roasting.
Remove pan from oven, transfer peppers to a bowl, and cover
bowl tightly with foil or plastic wrap. Keep covered until peppers are cool
enough to handle, about 30 minutes. Remove the skin from each pepper by
rubbing lightly beneath your fingers. If you are very sensitive, you may
wish to wear gloves. Remove and discard the stems and seeds. Cut peppers
into quarters lengthwise and chop.
Recipe and photo courtesy of Camellia Brand. Used with permission.
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