White Chili with Chicken and Roasted Chile Peppers

Inspired by this recipe for white chili from Cooking Light, here is a subtle and unorthodox white chili whose richness comes from mashed cannellini beans and roasted chile peppers.

6 Anaheim chile peppers - Anaheim chiles are like long jalapenos, being about as long as your hand and solid green. Not to be confused with Italian peppers, which are lime green, or jalapenos, which are small (thumb-sized). If you can't find them, use 5 Poblano peppers plus 1 jalapeno.
2 chicken breast halves
1 1/2 cups chopped onion, about 2 medium or 1 large
1 tbsp minced garlic, about 3 cloves
1 large can cannellini beans or 2 small cans, drained and rinsed
1/3 tsp ground coriander
2 cups chicken broth (I use water + bouillon)
2 tbsp cornmeal
Greek yogurt, plain - use sour cream if you can't find it

Preheat the broiler. Wearing gloves to protect your hands, cut the tops off the peppers, then slice them in half and scoop out the seeds. Arrange the pepper halves on a baking sheet, skin side up, and press down on them with your hand to flatten. Broil for 5 minutes, then check on them. If the skins are blistered and blackened, take them out. Otherwise, give them another 2 minutes.

Place the peppers in a heat-safe bowl and cover with saran wrap or a plate.

Meanwhile, heat a large pot over medium-high heat and sauté the chicken breasts until well golden on both sides. Depending on your stove and the size of your pot, you might have to raise the heat to high in order to get them to turn golden. (Warning: DO NOT use a non-stick pan over high heat. It may release toxic fumes, and will damage the pan.) Remove chicken to a cutting board.

Add the onions and garlic and 2 tbsp water, and sauté until the pan is deglazed (all the brown bits are scraped up and the onions look brown as a result). Then add the broth and bring to a simmer.

Chop the chicken into bite-size pieces and add them as well.

Now take out the peppers, which should be cool enough to handle by this point. Wearing gloves, peel the skins away. They should come off easily. If they don't, then the pepper was undercooked - it doesn't matter, but next time you'll know to cook them a little longer. Throw the peel away and chop the peppers. Add them to the pot.

Put 1/3 of the beans on the cutting board and smash them with the flat of your knife, or a large spoon. Then add the beans to the pot along with the coriander and stir well.

Simmer until the onions are cooked and tender, about 5 minutes. Then stir in the cornmeal, stirring until it thickens.

Serve with the yogurt on top.