Roasted Vegetable White Chicken Chili

Roasted Vegetable White Chicken Chili
Photo: Jason Donnelly
Prep Time:
20 mins
Cook Time:
15 mins
Roast Time:
20 mins
Total Time:
55 mins
Servings:
8
Yield:
12 cups

Ingredients

  • 2 fresh poblano peppers*

  • 1 large onion, cut into thin wedges

  • 4 cloves garlic, unpeeled

  • 2 tablespoon olive oil

  • 2 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 3 15 ounce cans cannelini beans (white kidney beans), rinsed and drained

  • 1 32 ounce carton reduced-sodium chicken broth

  • 2 cup frozen whole kernel corn

  • Salt and black pepper

  • 4 cup chopped cooked chicken

  • 1 8 ounce container sour cream

  • Chopped avocado, snipped fresh cilantro, shredded Monterrey jack cheese, crushed tortilla chips, and/or roasted and salted pumpkin seeds (pepitas) (optional)

  • Lime wedges

Directions

  1. Preheat oven to 425°F Cut poblano peppers in half, lengthwise; remove stems, seeds and membranes. Place the peppers (cut sides up), the onion wedges and garlic cloves on a foil- lined baking sheet. Drizzle with 1 tablespoon of the oil. Roast 20 to 25 minutes or until peppers are charred and very tender. Bring up foil around pepper mixture to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins; gently pull off skin and discard. Peel garlic. Chop peppers, onion, and garlic.**

  2. In a large Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add the roasted peppers, onions, and garlic; and the cumin; oregano; coriander; and cayenne pepper. Cook and stir 2 minutes.

  3. Stir in beans and broth. Using a potato masher or fork, mash beans until chili is slightly thickened. Add corn. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chicken and sour cream; heat through. Season to taste with salt and black pepper.

  4. If desired, top with chopped avocado, cilantro, cheese, tortilla chips, and/or pepitas. Serve with lime wedges.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

**Tip

To save time, substitute two 4-ounce cans undrained fire-roasted diced green chilies for the poblanos. Omit Step 1. Chop the onion and garlic. In Step 2 increase cooking time to 5 to 7 minutes. Continue as directed.

Nutrition Facts (per serving)

399 Calories
15g Fat
35g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 399
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 561mg 24%
Total Carbohydrate 35g 13%
Total Sugars 4g
Protein 31g
Vitamin C 31.5mg 158%
Calcium 156mg 12%
Iron 3.4mg 19%
Potassium 408mg 9%
Folate, total 29.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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