Plum Creek Chicken White Bean Chili

This was delicious at our June 2012 Scape picking party!

Recipe by Cyd Reuter


  • 2 roasted poblano peppers, peeled and chopped
  • 3 medium onions
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 5 scapes , chopped
  • 1 teaspoon chili powder
  • 2 chipotle chilies diced
  • 1 roasted chicken pulled
  • 15 tomatillos paper-like skins removed – then washed
  • 1 quart chicken broth
  • Salt and freshly ground black pepper
  • 2 (15-ounce) cans white beans rinsed, drained



  • Roast the poblano peppers under the broiler turning often, until the skin blisters. Place them in a bowl covered with plastic wrap to cool-  when cool; peel, seed and chop the poblano peppers.
  • Chop the onions and red and yellow peppers. Heat the oil in a large pan- Add onions, yellow bell pepper, poblano peppers, scapes, chili powder.
  • Saute this mixture until the onions are tender.
  • Wash and stem the tomatillos then run them through the food processor until you have attained a puree with some chunks
  •  Add the tomatillos, the broth, and the hand pulled chicken to the onion and pepper mixture. Season to taste, with salt and pepper. Simmer for 1 hour
  • Add the beans and cilantro
  • Cook a final 5 minutes to heat thoroughly and serve with a garnish of Mexican white cheese, cilantro, and sour cream