Chicken and Roasted Poblano Chili

Chicken and Roasted Poblano Chili
Photo by James Baigrie

Ingredients

  • 2 teaspoons sea salt, 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
  • 4 cups shredded cooked chicken
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • + 11 more ingredients
    • ½ teaspoon freshly ground pepper, plus more to taste
    • 2 teaspoons ground cumin
    • 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
    • ¼ cup chopped fresh cilantro leaves
    • 1 (10-ounce) bottle apple juice, preferably unfiltered
    • Garnishes: avocado slices, lime wedges
    • 2 bay leaves

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network