Will this blog explode if I post one more chili recipe here? Probably. But that's a chance I'm willing to take. I've got a situation here.
My fridge seems to be breeding poblano peppers. Like tribbles. Only greener and more tasty.
I could swear Mama Diva brought down 2 or 3 poblanos when she came to visit recently. But then I blinked and there were 4. Blinked again and there were six. At last count, there were eight. Clearly, they're planning a coup. I'm not waiting around to see how this turns out. It's time for action. It's time to make chili.
Chicken and White Bean Chili:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, peeled and diced
- 2 large cloves of garlic, peeled and minced
- 4 large poblano peppers, seeded and chopped
- pinch of crushed red pepper flakes
- pinch of Kosher salt and some freshly ground black pepper
- 1 pound ground chicken breast
- 1 1/2 tablespoons chili powder
- 1 teaspoon Ancho or New Mexican chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- one 14.5 ounce can of Petite Diced Tomatoes with Jalapeno
- one 15 ounce can of cannellini beans, rinsed and drained
- 1 tablespoon tomato paste
- 1 cup non-fat, low-sodium chicken broth, plus additional for simmering
- chopped red onion
- chopped fresh parsley or cilantro
- shredded sharp cheddar cheese
- sour cream or non-fat Greek yogurt
1. Heat the oil in a large, heavy-bottomed skilled over medium-high heat. When it is hot but not smoking, add the onions, garlic, poblano peppers and a pinch of crushed red pepper flakes to taste. Add a pinch of salt and some freshly ground black pepper. Stir and saute until the onions are translucent, but not yet browned, about 5 minutes.
2. Add the ground chicken and saute until no longer pink, about 5 to 6 minutes, stirring and using a wooden spoon to break up into bite size pieces.
3. Add the chili powders, cumin and cayenne pepper and stir well to incorporate. Saute 1 minute, then add the diced tomatoes, tomato paste and chicken broth, stirring well to blend. Add the drained white beans, stir. Allow the chili to come to the boil, then reduce heat to low and simmer, uncovered, for at least 30 minutes and up to 1 hour - adding a bit more chicken broth as necessary to keep things moist. Taste and adjust the seasonings, adding more of anything you wish. Serve garnished with any and all of the above and enjoy!
As written this recipe will serve 5 to 6, depending on portion size.
Notes: If you do not have poblano peppers, you may substitute green bell peppers, though the chili will not be as spicy. In that case, you might choose to add a diced jalapeno to ramp up the heat if you wish.
As for the chili powders, use whatever you have on hand, or whatever blend you like. No need to be too specific, I believe in cooking with what you've got!
I also believe in serving chili with cornbread ... and I'll tell you all about that later on in the week. Stay tuned.