Green Chicken Chili

Ingredients

• Olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• Salt & pepper
• 454g ground chicken
• 3 garlic cloves, minced
• 1 ½ teaspoons cumin
• 1 ½ teaspoons chili powder
• 1 teaspoon dry oregano
• 540ml can white kidney beans, drained and rinsed
• 3 cups hominy or corn
• 500ml (approx.) prepared tomatillo salsa
• 1 cup chicken broth
• Sour cream, feta or queso fresco, cilantro, and lime wedges, for serving

Directions

1. Place a large pot over medium heat and add in about 1 tablespoon of oil. Add in the onion and celery, season with salt and pepper, and cook until softened, about 5 to 6 minutes.
2. Nudge the vegetables to the side and, if needed, add a splash more oil. Add in the chicken along with the garlic, cumin, chili powder, and oregano. Use a wooden spoon or spatula to break up the chicken and cook, stirring occasionally, until lightly golden and cooked through, about 6 to 8 minutes.
3. Add in the beans and hominy or corn, season with salt and pepper, and pour in the prepared salsa along with the chicken broth. Stir well to combine and cover the pot with an off-kilter lid. Bring to a simmer and cook for at least 10 minutes to bring the flavours together.
4. Serve the chili topped with some sour cream, a sprinkling of feta or queso fresco, some cilantro, and a wedge of lime on the side.