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Poblano Chicken Chili

A warm and creamy chili filled with tender chicken, roasted poblano peppers, and a blend of savory spices, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Chili ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large poblano pepper, diced Roast for deeper flavor if desired
  • 1 pound boneless, skinless chicken breasts, diced Can substitute with turkey or jackfruit for variations
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes (fire-roasted for extra flavor)
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup heavy cream (or coconut cream for a lighter version) Coconut cream is a fantastic alternative
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook for about 3-4 minutes until softened. Toss in the minced garlic, diced poblano, and bell pepper. Sauté for an additional 3-5 minutes until the peppers are soft and fragrant.
  3. Add the diced chicken to the pot and season with cumin, chili powder, salt, and pepper. Stir until the chicken is browned on all sides, about 5-7 minutes.
  4. Stir in the black beans and fire-roasted diced tomatoes, followed by the chicken broth. Bring the chili to a simmer.
  5. Allow the chili to simmer for about 20 minutes, letting the flavors meld together. Finally, stir in the heavy cream, letting it heat through for a couple of minutes.
  6. Ladle the chili into bowls and garnish with fresh cilantro. Enjoy your delicious creation!

Notes

For added depth of flavor, consider roasting the poblano pepper before use. Leftovers can be stored in an airtight container for up to three days, or frozen for up to three months.