Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

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

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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