This dish probably got more compliments and recipe request than anything else I cooked last year. It’s the perfect hot, spicy, comforting dish for a cold January eve. Made with 4 kinds of fresh green chili peppers, white kidney beans, shredded chicken breast, sweet corn, and topped with lots of fragrant cilantro and arugula, lime juice and sour cream, it’s a bright, fresh, zingy take on chili. Served with artisanal tortilla chips (blue organic ones if I can get them from La Tortilleria). I’ll be making a smaller pot of a vegan version as well.
(Veg’n-friendly & gluten-free)