Get ready to transform your dinner routine with a Mexican-inspired chili that's about to become your new obsession! This Chicken Poblano White Bean Chili is not just another recipe—it's a flavor explosion that combines the smoky richness of poblano peppers, the lean protein of ground chicken, and the creamy comfort of white beans. Perfect for those nights when you crave something hearty, nutritious, and absolutely delicious, this chili will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 poblano peppers, diced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and diced poblano peppers, sautéing until the vegetables become soft and slightly translucent, about 5-6 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add ground chicken to the pot, breaking it up with a wooden spoon or spatula. Cook the chicken until it is no longer pink and has begun to brown, approximately 6-8 minutes.
- Sprinkle cumin over the chicken and vegetable mixture, stirring to distribute the spice evenly. Season with salt and pepper to taste.
- Pour in the drained and rinsed white beans and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Taste and adjust seasoning if needed. The chili should have a rich, slightly thickened consistency.
- Remove from heat and let stand for 5 minutes before serving to allow flavors to further develop.
Tips
- Roast your poblano peppers beforehand for an extra layer of smoky depth. If time allows, char them slightly under the broiler to enhance their flavor.
- Use fresh ground chicken for the best texture and taste. Look for lean ground chicken that's freshly ground at your local butcher.
- Don't rush the sautéing process—letting the onions and peppers develop their flavors slowly is key to a rich-tasting chili.
- For a thicker consistency, you can mash some of the white beans against the side of the pot or use a potato masher to create a creamier texture.
- This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Top with fresh garnishes like chopped cilantro, a dollop of sour cream, or some shredded cheese to add extra dimension to your dish.
- If you prefer a spicier chili, add a diced jalapeño when cooking the vegetables or include a pinch of cayenne pepper.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
