This is probably my favorite attempt at a non tomato-based chili. It was good for using up some tomatillos. My friend Angela provided the recipe, which I tweaked slightly here and there.
1 pound chicken thighs, cut into pieces
about 2-3 oz kielbasa, cut into chunks
2 cans white beans, rinsed and drained
about 3 cups chicken broth
1 onion, chopped
1 spicy pepper, chopped
1 bell pepper, chopped
2 tomatoes, chopped
1 tbsp olive oil
about 1 cup frozen corn
2 garlic cloves, minced
handful cilantro, chopped
salt and pepper
Preheat oven to broil. Broil tomatillos, about 5 minutes per side. Transfer to food processor and make into a puree (I recommend doing this and prepping your ingredients the night before).
Heat oil in pan. Coat chicken with salt, pepper, cumin and chili powder. Cook until browned.
Add chicken and remaining ingredients, including tomatillo puree, to crock pot. Cook on low all day. Adjust seasonings and serve.
WW Points: about 6 per serving (makes at least 8 servings)