Ingredients
Scale
- 2 large poblano peppers, diced
- 1 pound of chicken breast, diced
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 2 cups of chicken broth
- Fresh cilantro, for garnish
Instructions
- Wash and dice the poblanos and chicken into bite-sized pieces.
- Heat olive oil in a large pot, sauté onion until translucent, then add garlic and poblanos for 5 minutes.
- Add diced chicken and cook until no longer pink, about 7-10 minutes.
- Stir in cumin, paprika, salt, and pepper to coat the chicken and vegetables.
- Pour in black beans, diced tomatoes, and chicken broth; bring to a boil then simmer for 20 minutes.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
- This chili can be made ahead and reheated for a quick meal.
- Feel free to add other vegetables or spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free