Chicken and Poblano Pepper Chili
Chicken and Poblano Pepper Chili is one of our favorite winter dinners. I start this chili by roasting chicken breasts and poblano peppers. Then, while the chicken and peppers cook, I cook some onions and garlic for the base of the chili. Next, I add in chicken stock, chopped tomatoes, pinto beans, and the cooked chicken and peppers. Finally, I top the chili with sour cream, scallions, and cheddar cheese. We like this chili for several reasons. First of all, I like that I can make this chili ahead of time. I like to make it early in the day and reheat it right before dinner. Secondly, I like that I can easily double this recipe and serve it for lunch the next day, too. And, lastly, we all love how hearty and delicious this chili is.
The Equipment I Used
- A Dutch Oven- I like to use my enameled cast iron Dutch oven to make my chili. But you can use any pot that you like.
The Ingredients Needed for Chicken and Poblano Pepper Chili
- Beans- I used pinto beans for this chili. My favorite beans are from the India Tree brand.
- Chicken Breasts- Use bone-in, skin-on chicken breasts. I always use Bell and Evans chicken breasts because I find them to be the most tender.
- Tomatoes- Use canned chopped tomatoes in tomato juice, not sauce. You could also use canned whole tomatoes and chop them up. I like to use the Pomi brand chopped tomatoes that come in a box because they are less acidic than canned tomatoes.
How I Made my Chili
- First, I roasted the chicken and the peppers. Check the chicken to make sure it’s cooked all the way through.
- Next, while the chicken roasted, I cooked the veggies in oil, until they were soft.
- Then, I added everything else to the pot and let it simmer together.
If you like spicy soups, you need to try this warm and comforting Chicken and Poblano Pepper Chili.
Chicken and Poblano Pepper Chili
Ingredients
- 2 bone-in, skin-on chicken breasts
- ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
- 2 tbsp. extra virgin olive oil, divided
- 3 poblano peppers
- 1 cup chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 2 cups cooked pinto beans
- 2 cups canned chopped tomatoes
- 2 cups chicken stock
Instructions
- Begin by cooking the chicken and peppers: Preheat the oven to 350 degrees. Place the poblano peppers on a sheet pan. Place the chicken on another sheet pan and add the salt, pepper, garlic powder, and paprika. Drizzle with one tablespoon of the oil. Bake both pans for 40 minutes or until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken in bite-sized pieces. Also, remove the seeds from the poblanos and chop them into half inch pieces.
- While the chicken bakes, heat the other tablespoon of oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the rest of the spices and the salt and cook for thirty seconds.
- Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Stir in the chicken and poblanos and cook it until just warmed through.
Nutrition
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
