Recipe: Chicken & Poblano Pepper Chili

Makes 4 to 6 servings

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1 1/2 teaspoons dried oregano

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon aniseed

1/2 teaspoon dried crushed red pepper

1/2 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks

1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks

3 cans (14.5-ounce) each cannellini beans, drained and rinsed, 1 cup set aside

1 1/2 cups chicken broth, divided

3/4 pound poblano chiles (about 3 large), roasted, peeled and seeded, and cut into medium dice

1/4 cup heavy cream

Chopped green onions for garnish

Chopped cilantro for garnish (optional)

Grated cheddar cheese, for garnish

Sour cream, for garnish

1. Heat oil in a large Dutch oven or stockpot over medium heat. Add onion, garlic, and all of the spices. Sauté until onion has softened and spices are incorporated, about 5 minutes. Remove onion mixture to a bowl and set aside.

2. Season chicken with salt and pepper and add to the empty pot. Sauté until mostly cooked through and white on all sides, about 5-7 minutes. Add the onion mixture back in and stir to combine.

3. In a blender, purée the 1 cup of beans that you have set aside with 1/2 cup of the chicken broth. Add the remaining broth, puréed beans, whole beans, chiles and cream to the pot. Cook for about 20 minutes, until chicken is tender. Season to taste.

4. Serve with chopped green onions, cilantro (if using), cheese and sour cream to pass at the table.

Data per serving:

Calories 378

Protein 27g

Fat 12g

Carbohydrates 39g

Sodium 699mg

Cholesterol 67mg

Saturated fat 4g

Adapted from Bon Appétit by Amanda Gold, of the San Francisco Chronicle,

and Karin Appelbaum