Greetings, Flavor Adventurers! Imagine a warm, hearty bowl of chili where tender chicken meets the smoky heat of roasted poblano peppers, all simmered to perfection with a blend of spices that will make your taste buds dance. This Poblano Chicken Chili is the ultimate comfort food for those who crave a little extra kick. It’s rich, flavorful, and just the right amount of spicy to keep you coming back for more.
What sets this chili apart is the unique combination of flavors. The mild, smoky poblano peppers add depth without overpowering the dish, while the tender chunks of chicken soak up the robust spices, making every bite a flavor explosion. The beans and tomatoes bring everything together, creating a balanced dish that’s as hearty as it is satisfying. Whether you’re looking for a new go-to recipe for game day or simply want to warm up on a chilly night, this Poblano Chicken Chili is sure to hit the spot.
This chili is as easy to make as it is delicious. With just a few simple ingredients and a bit of simmering time, you’ll have a pot of chili that tastes like it’s been cooking all day. It’s a one-pot wonder that’s perfect for busy weeknights or lazy weekends, and the leftovers are just as good—if not better—the next day.
Exciting Story:
The first time I made this Poblano Chicken Chili, it was an instant hit. My husband couldn’t stop raving about the smoky flavor of the poblanos, and my kids loved the tender chicken and hearty beans. It has since become a staple in our house, especially during the colder months. There’s nothing quite like coming home to the smell of this chili simmering on the stove. It’s our go-to dish for cozy family dinners, and I love knowing that it’s as nutritious as it is delicious.
Why This Poblano Chicken Chili is a Must-Try
Selling Points:
- Smoky and Spicy: Roasted poblano peppers give this chili a deep, smoky flavor with a mild heat that’s perfect for spice lovers.
- Tender Chicken: Juicy, flavorful chicken chunks add protein and heartiness to the dish.
- One-Pot Wonder: Easy to make with minimal cleanup—everything comes together in a single pot.
- Perfect for Leftovers: This chili tastes even better the next day, making it ideal for meal prep.
How to Make Poblano Chicken Chili
Begin by roasting your poblano peppers. Preheat your oven to 425°F (220°C). Place the peppers on a baking sheet and roast them for about 20 minutes, turning halfway through, until the skins are blistered and charred. Remove them from the oven and place them in a bowl covered with plastic wrap to steam. After 10 minutes, peel off the skins, remove the seeds, and chop the peppers.
In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Return the chicken to the pot and add the roasted poblanos, diced tomatoes, black beans, kidney beans, and green chilies. Pour in the chicken broth, then stir in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Once the chili has thickened and the flavors have melded together, it’s ready to serve. Ladle the chili into bowls and top with your favorite garnishes like chopped cilantro, sour cream, shredded cheese, and sliced jalapeños. Serve with tortilla chips on the side for some extra crunch.
Tips:
- Roasting Peppers: For an easier option, you can also roast the poblano peppers directly over a gas flame or use pre-roasted peppers from the store.
- Adjusting Spice Level: If you prefer a milder chili, reduce the amount of chili powder or omit the green chilies. For extra heat, add a pinch of cayenne pepper or more sliced jalapeños.
- Thicker Chili: If you like your chili thicker, let it simmer uncovered for an additional 10-15 minutes.
Substitutions and Variations:
- Vegetarian Option: Replace the chicken with extra beans or a meat substitute like tofu or tempeh.
- Different Beans: Swap out the black and kidney beans for pinto or white beans for a different texture and flavor.
- Smokier Flavor: Add a touch of liquid smoke or use smoked chicken for an even smokier chili.
Make a Healthier Version:
- Lower Sodium: Use low-sodium chicken broth and beans, and reduce the added salt.
- Lean Protein: Opt for chicken breast instead of thighs for a leaner chili.
- More Veggies: Add diced bell peppers, zucchini, or corn for an extra veggie boost.
Closing: And there you have it! This Poblano Chicken Chili is a smoky, spicy, and satisfying meal that’s sure to become a family favorite. Don’t forget to share your chili creations with us, and be sure to check out our other hearty and flavorful recipes!
Frequently Asked Questions:
- Can I make this chili in a slow cooker?
- Yes, simply brown the chicken and sauté the onions and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Is there a way to make this chili less spicy?
- Reduce the amount of chili powder and omit the green chilies for a milder version.
- Can I freeze the leftovers?
- Absolutely! This chili freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What can I serve with this chili?
- Cornbread, tortilla chips, or a simple green salad make great accompaniments.
- Can I use a different type of meat?
- Yes, ground turkey, beef, or pork can be used instead of chicken.
- How can I make the chili thicker?
- Simmer the chili uncovered for a bit longer or mash some of the beans to thicken the broth.
- What if I don’t have smoked paprika?
- Regular paprika can be used, but you’ll miss out on some of the smoky flavor.
- Can I add other vegetables to the chili?
- Yes, bell peppers, corn, or even sweet potatoes would be great additions.
Poblano Chicken Chili
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
For the Chili:
1 tablespoon 1 olive oil
1 pound 1 boneless, skinless chicken breasts, cut into bite-sized pieces
2 large 2 poblano peppers, roasted, peeled, and chopped
1 1 onion, chopped
3 cloves 3 garlic, minced
1 can 1 (14.5 oz) diced tomatoes
1 can 1 (15 oz) black beans, drained and rinsed
1 can 1 (15 oz) kidney beans, drained and rinsed
1 can 1 (4 oz) diced green chilies
4 cups 4 chicken broth
2 teaspoons 2 chili powder
1 teaspoon 1 ground cumin
1 teaspoon 1 smoked paprika
Salt and pepper to taste
For Garnish:
Chopped cilantro
Sour cream
Shredded cheese
Sliced jalapeños
Tortilla chips
Directions
- Begin by roasting your poblano peppers. Preheat your oven to 425°F (220°C). Place the peppers on a baking sheet and roast them for about 20 minutes, turning halfway through, until the skins are blistered and charred. Remove them from the oven and place them in a bowl covered with plastic wrap to steam. After 10 minutes, peel off the skins, remove the seeds, and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Return the chicken to the pot and add the roasted poblanos, diced tomatoes, black beans, kidney beans, and green chilies. Pour in the chicken broth, then stir in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Once the chili has thickened and the flavors have melded together, it’s ready to serve. Ladle the chili into bowls and top with your favorite garnishes like chopped cilantro, sour cream, shredded cheese, and sliced jalapeños. Serve with tortilla chips on the side for some extra crunch.
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