Recipes and Cooking Roasted Vegetable White Chicken Chili By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on January 8, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 15 mins Roast Time: 20 mins Total Time: 55 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts 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 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.** 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. 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. 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. Rate it Print Nutrition Facts (per serving) 399 Calories 15g Fat 35g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.