Roasted Poblano Chicken Chili

Roasted Poblano Chicken Chili


  • 1 onion, chopped
  • 1 tsp. olive oil or spray
  • 2 garlic cloves
  • 1 ¼ pounds ground chicken or turkey (WHITE MEAT; 99% LEAN)
  • 1/2 tsp. pink Himalayan salt
  • 1 ¼ teaspoon ground cumin
  • 1 ¼ teaspoon ground coriander
  • 1 poblano chili, roasted
  • 32 ounces chicken broth or stock, low-sodium (homemade)
  • PHASE 3 OPTION: 1 can cannellini beans, rinsed and drained
  • PHASE 3 OPTION: 1 large sweet potato, cut into cubes


  1. Roast poblano over gas burner or under the broil until blackened on all sides. Transfer to a bowl and cover with plastic wrap, let sit for 15 minutes. Peel and seed pepper; roughly chop. In the bottom of a food processor, pulse poblano and 1 cup chicken stock until peppers are completely pureed.
  2. In a large dutch oven, heat olive oil (spray) over medium-high heat. Brown chicken. Add onion, garlic, cumin, salt and ground coriander. Add sweet potatoes and/or beans for a Phase 3 option!
  3. Cover with pureed pepper and chicken stock.
  4. Bring to a boil and reduce to a simmer for 20 minutes. Serve with shredded white cheese if desired, cilantro and chopped onion.
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