Chicken and Poblano Pepper Chili
Chicken and Poblano Pepper Chili is filled with roasted chicken, poblano peppers, pinto beans, tomatoes, and spices.
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
Calories: 325kcal
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