Chicken And Poblano White Chili

• 1 (16 ounce) bag dried 365 Everyday ValueA(R) Organic Cannellini Beans, picked through
• 2 tablespoons expeller-pressed canola oil
• 6 boneless, skinless chicken thighs
• 1 yellow onion, chopped
• 1 1/2 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 quart low-sodium chicken broth
• 2 poblano peppers, stemmed, seeded and chopped
• 1 (16 ounce) bag 365 Everyday ValueA(R) Sweet White Corn
• 1 head cauliflower, trimmed and cut into small florets
• 1/2 cup lowfat sour cream
• 2 teaspoons fine sea salt

1. Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well.
2. Preheat oven to 300u0b0F. Heat oil in a large, ovenproof pot over medium-high heat. Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside. Add onions to pot and cook until golden brown, about 10 minutes. Stir in cumin and chili powder and cook 2 minutes more.
3. To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours. Stir in sour cream and salt, ladle into bowls and serve.

beans, expellerpressed, chicken, yellow onion, ground cumin, chili powder, chicken broth, peppers, sweet white corn, cauliflower, sour cream, salt

Taken from www.epicurious.com/recipes/member/views/chicken-and-poblano-white-chili-52449771 (may not work)