Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

  • 2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
  • ½ to 1 teaspoon dried marjoram or dried oregano
  • 1 (14 1/2-ounce) can diced tomatoes
  • Garnishes: avocado slices, lime wedges
  • 2 bay leaves
  • ¼ cup chopped fresh cilantro leaves
  • 1 teaspoon dried fennel
  • + 11 more ingredients
    • 2 poblano chiles
    • 2 (14-ounce) cans chicken broth
    • 2 teaspoons ground cumin
    • ½ teaspoon freshly ground pepper, plus more to taste
    • 2 tablespoons plus 1 teaspoon olive oil, divided
    • 4 cups shredded cooked chicken
    • 1 tablespoon chili powder
    • 1 large yellow onion, chopped
    • 4 garlic cloves, minced
    • 2 teaspoons sea salt, plus more to taste
    • 1 (10-ounce) bottle apple juice, preferably unfiltered

1. Preheat oven to 500°. 2. Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop pepp...

View full recipe at My Recipes

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