Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

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

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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