Description
Spicy poblano chicken chili brings Mexican comfort straight to your kitchen, blending smoky peppers with tender chicken in a hearty stew. Warm spices and rich flavors create a soul-satisfying meal that connects you directly to authentic southwestern cuisine.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (454 grams)
Vegetables:
- 2 poblano peppers, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces / 411 grams) diced tomatoes
Beans and Grains:
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) corn kernels, drained
- 2 cups (473 milliliters) chicken broth
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
Instructions
- Sear chicken pieces in a large pot over medium-high heat until golden brown and caramelized, approximately 4-5 minutes per side.
- Reduce heat to medium and incorporate diced poblano peppers, onions, and minced garlic, sautéing until vegetables become translucent and fragrant, around 5-6 minutes.
- Pour in diced tomatoes, black beans, corn kernels, and chicken broth, then season with chili powder, ground cumin, kosher salt, and freshly cracked black pepper.
- Elevate heat to create a vigorous boil, then immediately lower temperature to a gentle simmer, allowing flavors to meld and concentrate for 25-30 minutes, stirring intermittently.
- Once chili reaches a thick, hearty consistency and chicken is thoroughly cooked, remove from heat and let rest for 2-3 minutes.
- Ladle into warm bowls and garnish with optional toppings like shredded monterey jack cheese, dollops of tangy sour cream, sliced avocado, and chopped fresh cilantro.
Notes
- Swap chicken for tofu or turkey to create alternative protein variations that suit different dietary needs.
- Roast poblano peppers beforehand to enhance their smoky flavor and deepen the chili’s overall taste profile.
- Control spice levels by adjusting chili powder or adding mild green chilies for less heat-sensitive palates.
- Prepare extra portions and freeze for quick future meals, as this chili tastes even better after flavors meld overnight.
- Prep Time: 10 minutes
- Cook Time: 30-37 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 65 mg