Roasted Poblano Chicken Chili



Growing up in the south, chili is something I ate and cooked often. I have never really written my recipe down, I usually just throw ingredients in my Le Creuset until it smells and tastes just right. It is still summer and chili seems like more of a fall/winter food, but it was a rainy weekend and I was craving the smell of chili simmering on the stove. You can use whatever ground meat you like, I just happened to have ground chicken in the refrigerator. Roasting the poblano pepper is not required, but it gives the chili another depth of flavor that reminds me of home. A poblano pepper is a mild chili pepper so it is ok if some seeds make it into the chili. If you like a very mild chili, cut back on the amount of cayenne you use. I suggest doubling the recipe and freezing half for when fall makes an appearance!



  • 1 Tbsp olive oil
  • 1 lb ground chicken (turkey or beef)
  • ½ large yellow onion, chopped
  • 3 gloves garlic, minced
  • 1 seasoning mix*
  • 1 green bell pepper, diced
  • 1 poblano pepper, roasted and chopped**
  • ½ Tbsp Worcestershire sauce
  • 1 can (15oz) diced tomatoes
  • 3 Tbsp tomato paste
  • 3 cups chicken stock
  • 1 can (15oz) Pinto beans, drained
  • 1 can (15oz) Black beans, drained

* Seasoning mix: ½ Tbsp cumin, ½ Tbsp oregano, 1 tsp chili powder, ½ tsp cayenne, ½ tsp paprika, ½ tsp taco seasoning, 1 tsp salt
** Turn the broiler on in your oven to high. Broil the pepper on foil for 5-10 minutes, rotating the pepper every few minutes until skins are dark and bubbly.


Heat olive oil over medium heat and brown meat. Once meat is no longer pink, add the onions and garlic and sauté for about 5 minutes. When onions are translucent, add remaining ingredients, except for the beans. Reduce heat and simmer for 1 hour, stirring occasionally. Add the beans after 30 minutes. Season the chili with salt and pepper to taste. Optional toppings when serving: shredded cheddar cheese, baked tortilla chips, non-fat plain Greek yogurt, jalapeños or green onion.