Hearty & Healthy White Bean Chile Verde with Flavorful Sonoma Pesto: A Family Favorite Recipe
After much anticipation and numerous requests, I am thrilled to finally share this incredible recipe with you all: my rendition of Bush’s White Bean Chile Verde, elevated with a vibrant homemade Sonoma Pesto. This dish isn’t just a meal; it’s a culinary journey that brings together comforting flavors, wholesome ingredients, and a touch of fresh, zesty brightness. Get ready to add a new staple to your family dinner rotation!
My inspiration for this delightful chili came directly from a memorable trip to Napa, where I had the pleasure of engaging with the wonderful team from Bush’s Beans. The experience left me bursting with ideas and an eagerness to recreate some of the incredible flavors I encountered. As soon as I returned home, I knew this particular chile verde recipe had to be the first one I tackled for my family. Introducing new dishes to children can often be a challenge, but I had a secret weapon up my sleeve, an ingenious idea I picked up from my new friend, Connie Gutterson, the brilliant mind behind the Sonoma Diet. Connie shared her clever strategy of engaging her children by asking them to rate the dishes she prepares.
To my absolute delight, this “rating game” was a smashing success! My son, Sammy (age 5), completely bought into the concept. He meticulously evaluated each spoonful, offering thoughtful commentary before finally delivering his enthusiastic verdict: “5 spoons” and “3 thumbs up”! He devoured a generous bowl of the chile verde, much to my secret satisfaction. My daughter, equally captivated by the deliciousness, cared less about the rating and more about simply enjoying her meal, diving in with gusto and gobbling up her share. It was a proud parent moment, one that required immense self-restraint to avoid overtly celebrating and potentially raising their suspicion!
Sammy (age 5) rates this “5 spoons” and “3 thumbs up”!
Elevating Nutrition and Flavor
Beyond being incredibly delicious, this White Bean Chile Verde is packed with nutritious goodness. To further boost its health profile, I incorporated a little quinoa into the chili. Quinoa is a fantastic ingredient, offering a complete protein and a wealth of essential nutrients. In my household, the kids affectionately refer to quinoa as “rice,” which works perfectly for me! Whatever encourages them to enjoy these wholesome additions is a win in my book. The combination of tender white beans, lean chicken, and the added fiber from quinoa makes this a truly balanced and satisfying meal.
One of the key secrets to the depth of flavor in this chile verde also comes from another valuable tip I learned from Connie: “fry” your sauce before adding in any liquids. This technique is a game-changer for building a rich, concentrated flavor base. What it entails is sautéing the roasted pepper and tomatillo puree with the onions and garlic in a bit of olive oil until the mixture begins to “pull away from the pan.” This cooking process intensifies the flavors by reducing moisture and allowing the ingredients to caramelize slightly, creating a thicker, more robust sauce that truly shines in the final dish. It’s a simple step that makes a world of difference, transforming a good chili into an extraordinary one.
Why This Chile Verde is a Must-Try
This recipe combines the hearty, comforting elements of a classic chili with the bright, fresh flavors of a traditional chile verde. The foundation of tender Bush’s Cannellini Beans adds a creamy texture and significant protein, while the shredded chicken makes it a satisfying main course. The roasted tomatillos and poblano chiles create a complex, earthy base with just the right amount of warmth, not overwhelming heat. But what truly sets this dish apart is the Sonoma Pesto. This vibrant, cilantro-based pesto, with a hint of lime and serrano, cuts through the richness of the chili, adding an exhilarating layer of freshness and aromatic complexity that you won’t find in typical chile verde recipes. It’s a revelation that transforms every spoonful into a gourmet experience.
Whether you’re looking for a healthy weeknight dinner, a comforting meal for a chilly evening, or something new to impress your family, this Bush’s White Bean Chile Verde with Sonoma Pesto ticks all the boxes. It’s relatively easy to prepare, adaptable to various palates, and universally loved – at least by my toughest critics, my children!
Enjoy this truly special and satisfying meal!
(Oh…and to keep things on the up and up, here’s a little disclaimer: Bush’s Beans covered the costs of my trip, but they do not pay me to say nice things about them. All opinions expressed are genuinely my own and reflect my honest experience with their products.)
Bush’s White Bean Chile Verde with Sonoma Pesto
- Author: Aggie’s Kitchen
- Category: Chicken, Chili, Mexican
- Method: Oven/Stovetop
- Yield: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
This Bush’s White Bean Chile Verde with Sonoma Pesto is a vibrant and healthy take on a classic comfort food. Featuring tender white beans, shredded chicken, roasted tomatillos, and poblano chiles, it’s simmered to perfection for a rich, savory base. The dish is then crowned with a fresh, zesty homemade Sonoma Pesto, adding a burst of cilantro, lime, and a touch of heat. Easy to make and packed with flavor, it’s a family-friendly recipe that’s nutritious, satisfying, and sure to become a cherished addition to your meal rotation. Ideal for a cozy dinner, it’s a delightful blend of hearty and fresh!
Ingredients
For the Chile Verde:
- 1 lb tomatillos, husked
- 1/2 lb poblano chiles (approx. 2 medium)
- 2 tsp olive oil, divided
- 1 1/2 cups finely chopped yellow onion (about 1 medium onion)
- 1 TB minced garlic (about 3 cloves)
- 1 tsp Mexican oregano (or regular oregano if unavailable)
- 3 cups low-sodium chicken stock
- 2 cans (15.5 oz each) BUSH’s Cannellini Beans, with liquid
- 2 TB chopped fresh cilantro, plus more for garnish
- 2 cups cooked, shredded chicken (from about 2 large chicken breasts)
- 4 cups Swiss chard, stemmed, cut into 1-inch wide strips
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup cooked quinoa for added nutrition
* Optional Toppings:
- Salsa Verde (store-bought or homemade)
- Sour Cream or Greek Yogurt
- Diced avocado
- Crumbled cotija cheese
- Lime wedges
For the Sonoma Pesto:
- 1 bunch fresh cilantro (about 1 cup packed)
- 1 serrano chile, stemmed (remove seeds for less heat)
- 1 tablespoon pine nuts or peanuts
- 1 clove garlic
- 2 ounces olive oil (about 1/4 cup)
- Zest and juice from 1 lime
- Salt and freshly ground black pepper to taste
Instructions
For the Chile Verde:
1. Preheat your oven or toaster oven to 400°F (200°C). This temperature is ideal for roasting the tomatillos and poblanos to perfection.
2. Arrange the husked tomatillos and poblano chiles on a sheet pan. Roast in the preheated oven for about 15-20 minutes, or until the poblano peppers have visibly blistered and the tomatillos are soft and slightly browned. Carefully remove them from the oven. Once cool enough to handle, transfer the roasted tomatillos directly to a blender. For the poblanos, gently peel off the charred skins, remove the seeds, and then add the softened pepper flesh to the blender with the tomatillos. Blend until you achieve a smooth puree. Set aside.
3. In a large sauté pan or Dutch oven, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped yellow onions and cook, stirring occasionally, until they are beautifully caramelized and translucent, which typically takes about 5-7 minutes. Add the minced garlic and Mexican oregano (or regular oregano) and continue to cook for another minute until fragrant.
4. Pour the blended tomatillo and poblano mixture into the pan with the onions and garlic. This is where Connie’s “fry your sauce” tip comes in! Cook this mixture for about 10-15 minutes over medium heat, stirring frequently. You’ll notice it will begin to thicken and slightly pull away from the bottom of the pan as the flavors concentrate. This crucial step deepens the savory base of your chile verde.
5. Stir in the chicken stock and both cans of BUSH’s Cannellini Beans, including their liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for another 20 minutes. This allows all the flavors to meld beautifully and the chili to thicken further.
6. Finally, add the fresh cilantro, cooked shredded chicken, and the Swiss chard. If adding quinoa, stir it in now. Bring the chile verde back to a simmer and cook for an additional 5-10 minutes, or until the Swiss chard has wilted and the chicken is thoroughly heated through. Taste and adjust the seasoning with salt and pepper as needed.
For the Sonoma Pesto:
- Combine all the pesto ingredients—fresh cilantro, serrano chile, pine nuts (or peanuts), garlic clove, olive oil, lime zest, and lime juice—in a blender or food processor. Blend until the mixture is smooth and well combined. Taste the pesto and adjust seasoning with salt and pepper to your preference.
To Serve: Ladle the warm White Bean Chile Verde into bowls. Drizzle a generous amount of the fresh Sonoma Pesto over each serving. Garnish with additional fresh cilantro, a dollop of sour cream or Greek yogurt, and any other desired toppings like salsa verde or diced avocado. Serve hot and enjoy!