Chicken and Roasted Poblano Chili

Ingredients

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

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...

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