Chicken and Black Bean Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves: 4
Ingredients
1 tbsp ghee or olive oil
1 lb. ground chicken (pasture-raised, if possible)
1 medium white onion, diced
2 poblano peppers, diced
1 large jalapeno, minced
3 garlic cloves, minced
1½ tsp ground cumin
½ tsp ground cayenne
1 tsp garlic powder
1½ tsp sea salt or salt to taste
2 cups strained tomatoes (or 1 (14.5 oz) can of puree or crushed)
1 (25 oz) can of black beans, drained and rinsed
1 cup frozen corn kernels (no need to defrost)
2 cups low sodium chicken stock
½ cup chopped fresh cilantro
To serve:
radishes, sliced paper thin
sour cream
cilantro
fresh jalapenos, sliced paper thin
Instructions
In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the ground chicken and cook, crumbling it with a spoon, until browned, about 5-6 minutes. Add the onions and peppers and cook until softened, about 6 minutes. Add the minced garlic, cayenne, garlic powder, ground cumin and sea salt and let cook for about thirty more seconds.
Pour in the crushed tomatoes, chicken stock, black beans, corn and cilantro and stir to combine. Bring to a simmer, cover and let cook for 15-20 minutes. Serve with sour cream, radish slices and extra cilantro.
From thetexaspeach.com